1 cup dried lentils
5 cups water
2 Tablespoons vegetable oil
¼ onion, finely chopped
1 (8 ounce) canned tomato sauce or 1 (15 ounce) can diced tomatoes
½ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried Italian seasoning
1 celery stalk, washed and chopped
1 carrot, washed and sliced
2 Tablespoons vinegar
Vegetable Lentil Soup
Servings: 6
Ingredients:
Directions:
- Place lentils in a large pot, and add water.
- Bring to a boil and add all ingredients except vinegar.
- Reduce heat and cover.
- Cook on low heat for 1 hour.
- Stir in vinegar.
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Vegetable Lentil Soup
Servings: 6
Ingredients:
1 cup dried lentils
5 cups water
2 Tablespoons vegetable oil
¼ onion, finely chopped
1 (8 ounce) canned tomato sauce or 1 (15 ounce) can diced tomatoes
½ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried Italian seasoning
1 celery stalk, washed and chopped
1 carrot, washed and sliced
2 Tablespoons vinegar
Directions:
- Place lentils in a large pot, and add water.
- Bring to a boil and add all ingredients except vinegar.
- Reduce heat and cover.
- Cook on low heat for 1 hour.
- Stir in vinegar.
Nutrition Facts
6 serving per container
Serving size 1.5 cups
| Amount Per Serving | ||
|---|---|---|
| Calories | 170 | |
| % Daily Value* | ||
| Total Fat 5g | 6% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 600mg | 26% | |
| Total Carbohydrate 24g | 9% | |
| Dietary Fiber 5g | 18% | |
| Total Sugars 3g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 9g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 25mg | 2% | |
| Iron 3mg | 15% | |
| Potassium 395mg | 8% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.