Serves 6
163 cal · 70 min
Lentil Vegetable Soup
Recipe GLPRa4052aeb16985f
A warm, hearty lentil soup loaded with vegetables and aromatic seasonings. Dried lentils are simmered until tender in a savory broth infused with tomato sauce, celery, and garlic, then finished with a touch of vinegar for brightness. This comforting soup is naturally vegetarian and makes an ideal light lunch or dinner.
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Ingredients
1 cup dried lentils
5 cups water
2 tablespoons vegetable oil
1 tablespoon finely chopped onion
1 cup low-sodium canned tomato sauce
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 chopped celery stalk
2 tablespoons vinegar
Directions
Wash your hands thoroughly with soap and warm water before preparing food.
Rinse the dried lentils in a fine-mesh strainer under cool water, removing any small stones or debris and sorting through them carefully.
Pour the water into a large, deep pot and bring it to a rolling boil over high heat.
Add the sorted lentils to the boiling water. Once the water returns to a boil, add the vegetable oil, chopped onion, tomato sauce, garlic powder, salt, black pepper, bay leaf, and chopped celery stalk. Stir well to combine all ingredients.
Reduce the heat to low and cover the pot with a lid, leaving it slightly ajar to allow steam to escape.
Simmer the soup gently for approximately 1 hour, until the lentils are completely tender and easily mash between your fingers. Stir occasionally and add more water as needed if the soup becomes too thick or the liquid level drops significantly.
Stir in the vinegar and taste the soup, adjusting seasonings if necessary.
Remove the bay leaf from the soup before serving. Ladle the soup into bowls and serve hot.
