Lentil Vegetable Soup

Enjoy this hearty vegetable and lentil soup -- packed with lentils, celery, onion, and tomato sauce -- on a cold winter's evening.

• Prep: 10 min
• Cook: 1 hr
• Total: 1 hr 10 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Fiber

Tags

• healthy
• comfort food
• savory
• boil
• quick

Ingredients

• 1 cup lentils (dry)
• 5 cup water
• 2 tablespoon vegetable oil
• 1 tablespoon onion (finely chopped)
• 1 cup canned tomato sauce (low-sodium)
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 1 bay leaf
• 1 celery stalk (chopped)
• 2 tablespoon vinegar

Instructions

1. Sort lentils.
2. Place lentils in deep pot with water.
3. Bring to a boil and add all ingredients except vinegar.
4. Reduce heat and cover.
5. Cook slowly for 1 hour, adding more water if necessary.
6. Add vinegar.
7. Remove bay leaf before serving.

Nutrition (per serving)

• Calories: 163
• Protein: 8.9 g
• Carbohydrates: 21.4 g
• Fat: 5.2 g
• Fiber: 8.2 g
• Sodium: 414 mg
• Saturated Fat: 0.7 g
• Sugar: 3.3 g