Lentil Vegetable Soup
Using lentils in dishes is an inexpensive way to provide hearty, healthful bulk. In addition to soups, lentils are used in salads, dips, stews, and as toppings for whole grains like rice or couscous.
Ingredients:
1 cup dry lentils
5 cups water
2 tablespoons vegetable oil
1 tablespoons finely chopped onion
1 cup canned tomato sauce
1/2 teaspoon garlic powder or 1 garlic clove
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 chopped celery stalk
2 tablespoons vinegar
Directions:
Sort lentils. Place lentils in deep pot with water. Bring to a boil and add all ingredients except vinegar.
Reduce heat and cover.
Cook slowly for 1 hour, adding more water if necessary. Add vinegar.
Remove garlic and bay leaf before serving.
Serving Size: 1/6 of recipe. Yield: 6 servings.
Per Recipe: $1.74
Per Serving: $0.29
Per serving:
- Calories 180
- Total fat 5 grams
- Saturated fat 0.5 grams
- Cholesterol 0 milligrams
- Sodium 230 milligrams
- Protein: 9 grams
See also: Baked Lentils Casserole