How to Make Autumn Lentil Soup - A Step-by-Step Guide

Autumn is a beautiful season, with its crisp air, rustling leaves, and warm colors. It's a time for hearty, comforting meals that fill the house with delicious aromas. One dish that captures the essence of autumn perfectly is a steaming bowl of lentil soup. Packed with nutritious vegetables, flavorful herbs, and protein-rich lentils, this soup is the ideal way to warm up on a chilly autumn evening.

What makes this autumn lentil soup special is the combination of ingredients that are i...

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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 ½ onion, chopped
  • 2 cloves garlic, pressed
  • ½ (750 milliliter) bottle dry white wine (such as Chenin Blanc)
  • ½ 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

Information

  • Prep Time: 10 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 10 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    194 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 0mg
    • Sodium: 347mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 7g
    • Vitamin C: 5mg
    • Calcium: 40mg
    • Iron: 3mg
    • Potassium: 383mg