Autumn Lentil Soup

Name: Autumn Lentil Soup
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 32 fluid ounces (32 fluid ounce) container chicken stock; 1 Tbsp dried minced onion; 1 teaspoon dried parsley; 750 milliliters 1/2 dry white wine (such as Chenin Blanc); 2 cloves garlic, pressed; 1 teaspoon garlic powder; 8 servings salt and ground black pepper to taste; 2 teaspoons Italian seasoning; 3 Tbsps extra-virgin olive oil

Autumn Lentil Soup might be just the soup you are searching for. This recipe makes 8 servings with 172 calories, 3g of protein, and 7g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have seasoning, onion, wine, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.

Instructions

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.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Dutch Oven

Sauce Pan

Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.

Ingredients you will need

White Wine

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.

Ingredients you will need

Salt And Pepper