Savory Lentils & WineSubmitted by: JAZZLEBUG
IntroductionThese 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.
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)
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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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
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