We all know that the cold weather is coming and we will need to start stocking up on soups for this season. This Autumn Lentil Soup recipe is a great way to get you started with your soup creations. It only takes about 20 minutes of prep time and it’s vegan, gluten-free and soy-free!
prep: 10 mins cook: 2 hrs total: 2 hrs 10 mins Servings: 8 Yield: 8 servings
1 tablespoon dried minced onion
½ (750 milliliter) bottle dry white wine (such as Chenin Blanc)
1 ½ onion, chopped
3 tablespoons extra-virgin olive oil
1 teaspoon dried parsley
½ pound dry brown lentils
1 (32 fluid ounce) container chicken stock
2 cloves garlic, pressed
1 teaspoon garlic powder
2 teaspoons Italian seasoning
salt and ground black pepper to taste
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.
Per Serving: 194 calories; protein 7.4g; carbohydrates 21.1g; fat 5.7g; cholesterol 0.4mg; sodium 346.7mg.