This is a substantial soup with an amazing flavor. Finely minced carrot and fresh herbs are a nice addition to this soup; I add the carrots in with the onions in the extra-virgin olive oil at the start, and the fresh chopped herbs (parsley, cilantro, fresh mint, or whatever the creatures in the garden haven't devoured) just before serving as a garnish. My family prefers this with common brown lentils, but Umbrian or red lentils would work well here too. We have this soup with thin slices of baguette and a salad tossed with balsamic dressing.
Ingredients
- extra-virgin olive oil: 3 Tbsp
- ½ onion: 1 piece (chopped)
- garlic, pressed: 2 clove
- dry white wine (such as Chenin Blanc): 0.5 bottle (750 milliliter bottle)
- dry brown lentils: 0.5 pound
- chicken stock: 1 container (32 fluid ounce container)
- italian seasoning: 2 tsp
- parsley: 1 tsp (dried)
- garlic powder: 1 tsp
- minced onion: 1 Tbsp (dried)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
