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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 276.1
  • Total Fat: 14.9 g
  • Cholesterol: 3.0 mg
  • Sodium: 1,369.6 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 6.7 g
  • Protein: 6.3 g

View full nutritional breakdown of Savory Lentils & Wine calories by ingredient
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Savory Lentils & Wine

Submitted by: JAZZLEBUG

Introduction

These aren't your traditional lentils. The wine and chicken base give this lentil soup a richer flavor while the herbs give it a nice, savory punch. These aren't your traditional lentils. The wine and chicken base give this lentil soup a richer flavor while the herbs give it a nice, savory punch.
Number of Servings: 4

Ingredients

    1/4 cup Extra Virgin Olive Oil
    2 large Onions, chopped
    1 large Carrot, chopped
    1/2 teaspoon Dried Thyme
    1/2 teaspoon Dried Marjoram
    1/2 teaspoon Dried Parsley
    1/2 teaspoon Dried Herbes de Provence
    1 tablespoon Chicken Base (or high quality, soft bouillon)
    3 cups Water
    3/4 cup White Wine
    1 cup Dry Lentils
    1 teaspoon Salt
    2 cans Diced Tomatoes, drained
    1/4 teaspoon Creole Seasoning (optional)

Directions

Heat olive oil in a dutch oven over medium to medium high heat. Add onions and carrots. Cook until onions are translucent. Add the tomatoes. Add dried herbs and cook about 3 minutes, stirring. Add the wine, scraping the bottom of the pan to deglaze any light brown bits that may have formed. Add the chicken base and water. Bring to a boil. Add lentils. Cover and reduce heat to low (simmering or slow boil is fine). Cook for one hour or until lentils are soft. Add salt and creole seasoning.

May be served with a drizzle of good balsamic vinegar, extra virgin olive oil, and/or a sprinkling of fresh parmesan cheese.

One serving is roughly two cups of soup.

Number of Servings: 4

Recipe submitted by SparkPeople user JAZZLEBUG.






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  • 1 of 1 people found this review helpful
    Sodium content is almost a full day's worth. Not that healthy to me. - 1/29/13

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  • Incredible!
    1 of 3 people found this review helpful
    While I did get to eat this made by the chef, I feel I am still unbiased in saying this is a fantastic dish. 1 Teaspoon of good balsamic vinegar and 10 grams of shredded Asiago round out this complete meal in a bowl. Some with less of a taste for acid may prefer a bit less vinegar. - 10/5/09

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  • I need some advice about what kind of wine to buy. Sauvignon Blanc? Chardonnay? Riesling? Rhine? Please don't tell me the "golden rule" to only cook with a wine good enough to drink. I do not drink wine so I don't know what is good enough to drink but I would to try the flavor in a cooked dish. - 9/27/13

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  • Everyone in the family loved this. - 3/4/12

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  • I made this recipe a while ago for my parents, and they loved it. I'm making it again tonight for my boyfriend :) - 6/29/11

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  • Definitely planning on trying this - I love soups but somehow haven't been making them recently. - 8/16/10

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  • I was looking for something that was healthy but still full of flavor: this totally met my requirements. It was familiar and exotic at the same time.

    Serve it with a thin slice or two of French baguette -- easy and delicious! - 8/2/10

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  • This recipe is amazing. I made it for company last week, and everyone went crazy for it! I served it with a small corn muffin and the combo was really good. The lentils taste very rich and the herbs are fabulous. I put in more cajun seasoning than called out for in the recipe. - 1/14/10

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