Autumn Lentil Soup

Autumn Lentil Soup

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.

Nutrition Facts:

Per Serving: 194 calories; protein 7.4g; carbohydrates 21.1g; fat 5.7g; cholesterol 0.4mg; sodium 346.7mg.

Scroll to Top