Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
extra-virgin olive oil
1/2 (750 milliliter) bottle
dry white wine (such as Chenin Blanc)
dry brown lentils
1 (32 fluid ounce) container
dried minced onion
salt and ground black pepper to taste
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.
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.
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!
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!
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.
Amazing amazing! I added kales and extra spices it was great!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Autumn Lentil Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 52
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to put a Hungarian twist on comforting lentil soup.
See how to make a simple, traditional Greek lentil soup.
Black lentils, bacon, and aromatic veggies make a deeply delicious soup.