Autumn Lentil Soup Recipe

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