Autumn Lentil Soup

Name: Autumn Lentil Soup
Total time: 130
Yield: 8
Ingredients: 3 tablespoons extra-virgin olive oil; 1.5 onion, chopped; 2 cloves garlic, pressed; 0.5 (750 milliliter) bottle dry white wine (such as Chenin Blanc); 0.5 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 by bonappetit from allrecipes.com

2 Hr. 10 Mins.

Ingredients

8 servings

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3 tablespoons extra-virgin olive oil
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1.5 onion, chopped
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2 cloves garlic, pressed
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0.5 (750 milliliter) bottle dry white wine (such as Chenin Blanc)
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0.5 pound dry brown lentils
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1 (32 fluid ounce) container chicken stock

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2 teaspoons Italian seasoning
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1 teaspoon dried parsley
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1 teaspoon garlic powder
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1 tablespoon dried minced onion
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salt and ground black pepper to taste

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. 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.