Autumn Lentil Soup

This is a substantial soup with an amazing flavor. Finely minced carrot and fresh herbs are a nice addition to this soup; I add the carrots in with the onions in the extra-virgin olive oil at the start, and the fresh chopped herbs (parsley, cilantro, fresh mint, or whatever the creatures in the garden haven't devoured) just before serving as a garnish. My family prefers this with common brown lentils, but Umbrian or red lentils would work well here too. We have this soup with thin slices of baguette and a salad tossed with balsamic dressing.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 194 Calories

Ingredients

• 1 tablespoon dried minced onion
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• salt and ground black pepper to taste
• 2 teaspoons Italian seasoning
• 2 cloves garlic, pressed
• 3 tablespoons extra-virgin olive oil
• 1 (32 fluid ounce) container chicken stock
• 1 ½ onion, chopped
• ½ (750 milliliter) bottle dry white wine (such as Chenin Blanc)
• ½ pound dry brown lentils

Recipe Instructions

Step 1

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.

Step 2

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.