autumn lentil soup

Ingredients

• Servings: 8
• 3 tablespoons extra-virgin olive oil
• 1 1/2 onion, chopped
• 2 cloves garlic, pressed
• 1/2 (750 milliliter) bottle dry white (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

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• 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 , 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.