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.

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Recipe Summary

prep:
10 mins
cook:
2 hrs
total:
2 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

194 calories; protein 7.4g; carbohydrates 21.1g; fat 5.7g; cholesterol 0.4mg; sodium 346.7mg. Full Nutrition
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Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2010
I LOVED the soup and assumed this person wouldn't have included the ingredients unless they were necessary for flavor. I followed the recipe as written and thought it was awesome as far as lentil soups go. I added the finely minced carrot that was suggested by the submitter and tossed a handful of fresh parsley on top before serving. Read More
(21)

Most helpful critical review

Rating: 3 stars
12/08/2010
This soup was good but nothing spectacular. I didn't add the garlic powder or dried onion since I had already added fresh earlier. I like the flavor of the wine but it needs something else still a little too bland. I may add carrots next time. Read More
(10)
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/15/2010
I LOVED the soup and assumed this person wouldn't have included the ingredients unless they were necessary for flavor. I followed the recipe as written and thought it was awesome as far as lentil soups go. I added the finely minced carrot that was suggested by the submitter and tossed a handful of fresh parsley on top before serving. Read More
(21)
Rating: 5 stars
01/03/2011
Yum! Lentils + wine = delicious. I've made a ton of good lentil soup recipes from this website ("Apricot Lentil Soup", "Lentil Soup", "Moroccan Lentil Soup" to name a few) and this one is just as good as the others. Only a couple of minor changes: I didn't add the dried onion and dried parsley, I added fresh. I also added two finely chopped carrots and celery stalks to the soup. I couldn't figure out 1/2 lb, so I just added 1 1/2 cups of dried lentils. I also added about 3 tbsp of tomato paste. It turned out more soupy because I added an extra couple of cups of broth. The wine added a ton of unexpected flavor. It tasted almost lemony. Excellent soup and I'll definitely add it to my lentil soup rotation! Read More
(18)
Rating: 3 stars
12/08/2010
This soup was good but nothing spectacular. I didn't add the garlic powder or dried onion since I had already added fresh earlier. I like the flavor of the wine but it needs something else still a little too bland. I may add carrots next time. Read More
(10)
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Rating: 4 stars
04/20/2011
I made this with a couple modifications. I used pre cooked lentils that were vacuum packed from my health food store. I had some left over Sauvignon Blanc (about 1 cup) and I let it cook for about 20 minutes with the onions carrots and some powdered chicken broth some water and salt and pepper. Then I added the lentils and cooked for a few minutes until warm. Finally I chopped up some fresh spinach and stirred it in and served. Yummmmmmmy! So much fiber too! Read More
(7)
Rating: 5 stars
02/07/2011
Delicious and super easy. All I had on hand was pinot grigio and it gave a wonderfully sweet flavor to the soup. I let this simmer for about 4 hours and served with homemade french baguettes. Read More
(6)
Rating: 5 stars
08/29/2011
Amazing amazing! I added kales and extra spices it was great! Read More
(4)
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Rating: 5 stars
10/21/2012
LOVED this soup. So simple and so yummy. Only a few minor changes, mostly due to what I had on-hand: I didn't have dried minced onion, so that got left out; I had fresh parsley, so I doubled the amount and used that; I liked the carrot and cilantro idea, so I added those (shredded carrot in with the onions, cilantro added to the finished soup); I cooked it for only an hour once all the ingredients were in-- the lentils were well soft by then. Such a wonderful, light, fall soup. I'm so glad I have leftovers! Read More
(3)
Rating: 4 stars
12/12/2013
Pretty good. It has an interesting flavor. I did add carrots and I think I would add potatoes and/or some other vegetables next time. There are other lentil soups I like a bit more but this one is certainly good enough to keep on the list. Read More
(2)
Rating: 5 stars
07/19/2019
This soup was so good and my family loved it Read More
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