Autumn Lentil Soup Recipe

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, pressed
• (750 milliliter) bottle dry white wine (such as Chenin Blanc)
• pound dry brown lentils
• 1 (32 fluid ounce) 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

Directions

1. Heat the olive oil in a large saucepan or Dutch oven over medium heat.
2. Stir in the chopped onions and garlic. Cook for about 10 minutes, stirring occasionally, until the onions soften, turn translucent, and begin to brown.
3. Pour in the white wine and bring to a boil over high heat.
4. Reduce the heat to medium and let the mixture simmer for 10 minutes, allowing the wine to reduce slightly.
5. Stir in the lentils, chicken stock, Italian seasoning, dried parsley, garlic powder, and minced onion. Bring the mixture to a simmer over high heat.
6. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 1 hours, or until the lentils are very tender.
7. Before serving, taste and adjust the seasoning with salt and black pepper as needed.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.