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Lentil Vegetable Soup

Source: Recipe Collection University of Nebraska at Lincoln Nebraska Nutrition Education Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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

Makes
6 servings

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

Directions

  1. Wash hands with soap and water.
  2. Sort lentils.
  3. Place lentils in deep pot with water. 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 garlic and bay leaf before serving.

Notes

Learn more about: Onions Tomatoes Herbs Celery

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.