Lentil Vegetable Soup

75 min · Serves 6

Based on a recipe from Recipe Collection University of Nebraska at Lincoln Nebraska Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• 1 cupdry lentils
• 5 cupswater
• 29.6 mlvegetable oil
• 14.8 mlfinely chopped onion
• 1 cuplow-sodium tomato sauce
• 2½ mlgarlic powder
• 4.9 mlsalt
• 1.2 mlblack pepper
• 1bay leaf
• 1chopped celery stalk
• 29.6 mlvinegar

How to cook it

1. Pick through the lentils to remove any debris.
2. Combine the lentils and water in a large pot and bring the liquid to a boil.
3. Stir in the oil, onion, tomato sauce, garlic, salt, pepper, bay leaf, and celery.
4. Lower the heat, put a lid on the pot, and simmer for 60 minutes, adding extra water if the soup gets too thick.
5. Stir in the vinegar.
6. Discard the bay leaf and garlic clove before serving.

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