Autumn Lentil Soup recipe
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Ingredients
- 3 tablespoons extra-virgin olive oil 1 ½ onion, chopped 2 cloves garlic, pressed ½ (750 milliliter) bottle dry white wine (such as Chenin Blanc) ½ pound dry brown lentils 1 (32 fluid ounce) container chicken stock 2 teaspoons Italian seasoning 1 teaspoon dried parsley 1 teaspoon garlic powder 1 tablespoon dried minced onion salt and ground black pepper to taste
Nutrition Info
- 193.5 caloriescarbohydrate: 21.1 gcholesterol: 0.4 mgfat: 5.7 gfiber: 6.6 gprotein: 7.4 gsaturatedFat: 0.9 gservingSize: -sodium: 346.7 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Autumn Lentil Soup
Directions
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Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic, cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.