Autumn Lentil Soup Recipe -
Autumn Lentil Soup Recipe

Autumn Lentil Soup

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs

    2 hrs 10 mins


  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 More Reviews

Most Helpful Positive Review
Dec 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.

Most Helpful Critical Review
Dec 08, 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.


9 Ratings

Jan 03, 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!

Apr 19, 2011

I made this with a couple modifications. I used pre cooked lentils that were vacuum packed from my health food store. I had some left over Sauvignon Blanc (about 1 cup) and I let it cook for about 20 minutes with the onions, carrots, and some powdered chicken broth, some water, and salt and pepper. Then I added the lentils, and cooked for a few minutes until warm. Finally, I chopped up some fresh spinach and stirred it in and served. Yummmmmmmy! So much fiber, too!

Feb 07, 2011

Delicious and super easy. All I had on hand was pinot grigio, and it gave a wonderfully sweet flavor to the soup. I let this simmer for about 4 hours and served with homemade french baguettes.

Aug 28, 2011

Amazing amazing! I added kales and extra spices it was great!

Oct 21, 2012

LOVED this soup. So simple and so yummy. Only a few minor changes, mostly due to what I had on-hand: I didn't have dried minced onion, so that got left out; I had fresh parsley, so I doubled the amount and used that; I liked the carrot and cilantro idea, so I added those (shredded carrot in with the onions, cilantro added to the finished soup); I cooked it for only an hour once all the ingredients were in-- the lentils were well soft by then. Such a wonderful, light, fall soup. I'm so glad I have leftovers!

Dec 12, 2013

Pretty good. It has an interesting flavor. I did add carrots, and I think I would add potatoes and/or some other vegetables next time. There are other lentil soups I like a bit more but this one is certainly good enough to keep on the list.


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  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 6.6 g
  • 27%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 347 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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