Autumn Lentil Soup Recipe

Autumn Lentil Soup Recipe

How To Make Autumn Lentil Soup

Fall for the flavors of autumn with this lentil soup recipe, made with virgin olive oil and seasoned with fresh Italian herbs and parsley.

Preparation: 10 minutes
Cooking: 2 hours
Total: 2 hours 10 minutes



  • 3tbspextra-virgin olive oil
  • onion,chopped
  • 2clovesgarlic,pressed
  • 25ozdry white wine,(½ bottle)
  • ½lbdry brown lentils
  • 32ozchicken stock
  • 2tspItalian seasoning
  • 1tspdried parsley
  • 1tspgarlic powder
  • 1tbspdried onion,minced
  • salt and ground black pepper,to taste


  1. Heat the olive oil in a large saucepan or Dutch oven over medium heat.

  2. Stir in the onions and garlic. Cook for about 10 minutes until the onions soften, turn translucent, and begin to brown.

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

  4. Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion.

  5. Bring to a simmer over high heat, then reduce heat to medium-low. Cover and simmer for about 1½ hours until the lentils are very tender.

  6. Season to taste with salt and black pepper before serving.


  • Calories: 1770.00kcal
  • Fat: 11.34g
  • Saturated Fat: 1.81g
  • Monounsaturated Fat: 5.25g
  • Polyunsaturated Fat: 3.19g
  • Carbohydrates: 297.26g
  • Fiber: 49.50g
  • Sugar: 12.60g
  • Protein: 115.19g
  • Cholesterol: 3.40mg
  • Sodium: 1583.67mg
  • Calcium: 191.05mg
  • Potassium: 3316.18mg
  • Iron: 30.64mg
  • Vitamin A: 11.29µg
  • Vitamin C: 22.33mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!