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Lentil Vegetable Soup

Lentil Vegetable Soup

118 Ratings
118 Ratings
Recipe Image
Makes: 6 servings
Total Cost: $$$$

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

Ingredients

  • 1 cup lentils (dry)
  • 5 cups water
  • 2 tablespoons vegetable oil
  • 1 tablespoon onion (finely chopped)
  • 1 cup tomato sauce (canned)
  • 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. Sort lentils.

2. Place lentils in deep pot with water. Bring to a boil and add all ingredients except vinegar.

3. Reduce heat and cover.

4. Cook slowly for 1 hour, adding more water if necessary.

5. Add vinegar.

6. Remove garlic and bay leaf before serving.

Notes

Learn more about:

Source: University of Nebraska, Cooperative Extension, Recipe Collection, p.101
Staff from the University of Nebraska-Lincoln

Nutrition Information

Serving Size: 1/6 of recipe (316g)
Nutrients Amount
Total Calories 168
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 571 mg
Carbohydrates 22 g
Dietary Fiber 8 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 9 g
Vitamin D 0 mcg
Calcium 37 mg
Iron 3 mg
Potassium 480 mg
N/A - data is not available
Nutrients Amount
Total Calories 168
Total Fat 5 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 2 g
Linoleic Acid 2 g
α-Linolenic Acid 0.3 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 1 mg
Carbohydrates 22 g
Dietary Fiber 8 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 9 g
Minerals
Calcium 37 mg
Potassium 480 mg
Sodium 571 mg
Copper 284 mcg
Iron 3 mg
Magnesium 43 mg
Phosphorus 179 mg
Selenium 3 mcg
Zinc 1 mg
Vitamins
Vitamin A 14 mcg RAE
Vitamin B6 0.2 mg
Vitamin B12 0 mcg
Vitamin C 2 mg
Vitamin D 0 mcg
Vitamin E 2 mg
Vitamin K 14 mcg
Folate 170 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 3 mg
Choline 36 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 3/4 cups
Protein Foods 2 ounces

Write a review

I increased the amount of onion and celery and also added carrots to make the soup more filling without adding too many more calories. Great in cool/cold weather!
09/23/10
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