Name: Autumn Lentil Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Extra-virgin olive oil - 3 tablespoons; Onion, chopped - 1 ½; Garlic, pressed - 2 cloves; Dry white wine (such as Chenin Blanc) - ½ (750 milliliter) bottle; Dry brown lentils - ½ pound; Chicken stock - 1 (32 fluid ounce) container; Italian seasoning - 2 teaspoons; Dried parsley - 1 teaspoon; Garlic powder - 1 teaspoon; Dried minced onion - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Autumn Lentil Soup

1. Extra-virgin olive oil - 3 tablespoons

2. Onion, chopped - 1 ½

3. Garlic, pressed - 2 cloves

4. Dry white wine (such as Chenin Blanc) - ½ (750 milliliter) bottle

5. Dry brown lentils - ½ pound

6. Chicken stock - 1 (32 fluid ounce) container

7. Italian seasoning - 2 teaspoons

8. Dried parsley - 1 teaspoon

9. Garlic powder - 1 teaspoon

10. Dried minced onion - 1 tablespoon

11. Salt and ground black pepper to taste - 1 tablespoon

How to cook deliciously - Autumn Lentil Soup

1. Stage

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.

2. Stage

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.