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Autumn Lentil Soup

Autumn Lentil Soup

  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
bonappetit

bonappetit

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.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

javajuiced
21

javajuiced

12/15/2010

I LOVED the soup, and assumed this person wouldn't have included the ingredients unless they were necessary for flavor. I followed the recipe as written and thought it was awesome, as far as lentil soups go. I added the finely minced carrot that was suggested by the submitter, and tossed a handful of fresh parsley on top before serving.

pinkypink
15

pinkypink

1/3/2011

Yum! Lentils + wine = delicious. I've made a ton of good lentil soup recipes from this website ("Apricot Lentil Soup", "Lentil Soup", "Moroccan Lentil Soup" to name a few) and this one is just as good as the others. Only a couple of minor changes: I didn't add the dried onion and dried parsley, I added fresh. I also added two finely chopped carrots and celery stalks to the soup. I couldn't figure out 1/2 lb, so I just added 1 1/2 cups of dried lentils. I also added about 3 tbsp of tomato paste. It turned out more soupy because I added an extra couple of cups of broth. The wine added a ton of unexpected flavor. It tasted almost lemony. Excellent soup and I'll definitely add it to my lentil soup rotation!

VALENE
9

VALENE

12/8/2010

This soup was good but nothing spectacular. I didn't add the garlic powder or dried onion since I had already added fresh earlier. I like the flavor of the wine but it needs something else, still a little too bland. I may add carrots next time.

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