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Lentil Vegetable Soup
Source: Food Stamp Nutrition Connection

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

Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Easy

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
1 Fat , 1 Vegetables , 1 1/2 Starch , 1/2 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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1 cup  dried lentils
5 cup  cold water
2 tbsp  vegetable oil
1 tbsp  fresh chopped onion
1 cup  no-salt tomato sauce
1 each  medium garlic cloves
1 tsp  salt
0 1/4 tsp  black pepper
1 each  bay leaf
1 each  medium celery stalks
2 tbsp  vinegar
  1. Rinse lentils and pick out any stones or small particles.
  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.

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