Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 1 1/2 onion, chopped

  3. 2 cloves garlic, pressed

  4. 1/2 (750 milliliter) bottle dry white wine (such as Chenin Blanc)

  5. 1/2 pound dry brown lentils

  6. 1 (32 fluid ounce) container chicken stock

  7. 2 teaspoons Italian seasoning

  8. 1 teaspoon dried parsley

  9. 1 teaspoon garlic powder

  10. 1 tablespoon dried minced onion salt and ground black pepper to taste

Instructions Jump to Ingredients ↑

  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. 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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