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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lentil Vegetable Soup

Source: Food Stamp Nutrition Connection

An easy to prepare lentil soup with tomatoes, celery and onion.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	179.8

Total Carbs	25.5 g

Dietary Fiber	5.0 g

Sugars	3.9 g

Total Fat	4.9 g

Saturated Fat	0.7 g

Unsaturated Fat	3.0 g

Potassium	152.3 mg

Protein	10.1 g

Sodium	408.5 mg

Dietary Exchanges 4.9 Fat, 0.8 Vegetables, 1.4 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup dried lentils 5.0
5 cup cold water 2.0
2 tbsp vegetable oil 1.0
1 tbsp fresh chopped onion 1.0
1 cup no-salt tomato sauce 1.0
1 each medium garlic cloves 1.0
1 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 each bay leaf 1.0
1 each medium celery stalks 2.0
2 tbsp vinegar

Directions

Rinse lentils and pick out any stones or small particles.
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.