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Autumn Lentil Soup

4

130 min

Autumn Lentil Soup

Autumn Lentil Soup Photo 1

Time

130 min

Serving

8 persons

Calories

194

Rating

4.00★ (11)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • extra-virgin olive oil: 3 Tbsp
  • ½ onion: 1 piece (chopped)
  • garlic, pressed: 2 clove
  • dry white wine (such as Chenin Blanc): 0.5 bottle (750 milliliter bottle)
  • dry brown lentils: 0.5 pound
  • chicken stock: 1 container (32 fluid ounce container)
  • italian seasoning: 2 tsp
  • parsley: 1 tsp (dried)
  • garlic powder: 1 tsp
  • minced onion: 1 Tbsp (dried)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Autumn Lentil Soup Photo 21
Autumn Lentil Soup Photo 32
  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.
    Autumn Lentil Soup Photo 2
  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.
    Autumn Lentil Soup Photo 3

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