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My review
Autumn Lentil Soup
bonappetit
"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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Ingredients
2 h 10 m servings 194 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 194 calories; 5.7 g fat; 21.1 g carbohydrates; 7.4 g protein; < 1 mg cholesterol; 347 mg sodium. Full nutrition
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
12/11/2010
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 len...
Most helpful critical review
12/7/2010
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, stil...
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12/11/2010
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 len...
1/2/2011
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...
12/7/2010
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, stil...
4/19/2011
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 abo...
2/4/2011
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.
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 t...
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...