From the Pantry Butler kitchen

Lentil Vegetable Soup

6 servings

Lentil Vegetable Soup

Enjoy this hearty vegetable and lentil soup -- packed with lentils, celery, onion, and tomato sauce -- on a cold winter's evening. USDA MyPlate Kitchen — Recipe Collection — University of Nebraska at Lincoln — Nebraska Nutrition Education Program (public domain), via myplate.food

Ingredients

  • 1 cup lentils — dry
  • 5 cups water
  • 2 tablespoons vegetable oil
  • 1 tablespoon onion — finely chopped
  • 1 cup canned tomato sauce, low-sodium
  • 1/2 teaspoon garlic powder — or 1 garlic clove
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 celery stalk — chopped
  • 2 tablespoons vinegar

Method

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

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