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Nutrition Facts
Serving Size 1 (514g) Recipe makes 4 servings The following items or measurements are not included below: 1 sprig fresh rosemary
Calories 424
Calories from Fat 92		(21%)
Amount Per Serving		%DV
	Total Fat 10.2g	15%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1021mg		42%
Potassium 835mg		23%
Total Carbohydrate 51.1g		17%
	Dietary Fiber 9.6g	38%
	Sugars 2.8g
Protein 25.0g		49%
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Jack's Chardonnay and Red Lentil Soup

Recipe #288350 | 2 hours | 20 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Chef TraceyMae
Feb 25, 2008

This is a recipe of my DH's, when I met him he was already a foodie. Lucky me!

SERVES 4 -6 (change servings and units)

Ingredients

1/2 cup diced onion
1/4 cup diced celery
1 1/2 cups red lentils (or any color you choose)
3 (14 ounce) cans chicken broth (or an equal amount of water)
1 sprig fresh rosemary
1 sprig fresh dill
1 lemon (juice and zest)
1 cup Chardonnay wine or dry champagne
salt and pepper
1/4 cup diced carrot
2 tablespoons olive oil

Directions

1
Saute onions, carrots, and celery in olive oil.
2
Place sauteed vegetables, dry red lentils, and broth into large soup pot.
3
Cover and simmer 1 hour.
4
Add rosemary, dill, salt, pepper and the juice and zest from 1 lemon.
5
Simmer approximately another 1/2 hour.
6
(The zest of the lemon is the yellow layer of the peel. Remove using a zester or a fine grater.).
7
Add Chardonnay and serve.

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Browse similar recipes by category

Course > Soups > Clear
Main Ingredient > Beans > Lentils
Preparation > Time to Make > < 4 hours
Preparation > Simple
Preparation > Equipment > Stove Top

Featured Reviews for This Recipe

From: djmastermum

On Jul 16, 2009

Loved this soup!!!

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From: Maito

On Jul 8, 2009

We really enjoyed this soup and were surprised it didn't need any spices. The lemon and wine really carried it. I did adjust the amounts a bit, using less oil, lentils, broth and wine and more vegetables and dill. I also added garlic, decreased the cooking time, and cooked the wine into it a little bit. It has a nice flavor.

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From: Karen Elizabeth

On Jun 17, 2009

We enjoyed this very much, a fresh and flavourful soup that took little preparation. I used Summer Dreaming Vegetable Broth, which I had made previously and frozen. Otherwise I made as directed, and this made a lovely supper, served with Dilly Rolls. Made for Aus/NZ swap#29, thank you, Tracey Mae!

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From: Beautiful BC

On Mar 10, 2008

Very nice soup recipe and simple to make. I used an unoaked chardonnay and at the table we seasoned with a spice blend called Mediterrano and served with a crusty bread. We found the lemon over powered the other flavours just a bit so will cut back on that by at least half next time but that is purely a taste preference. **Mediterrano is a gourmet sea salt & pepper blend with herbs. I found it in great neighbourhood bakery and coffee shop in Peachland, BC. It's a Canadian product and the price point is good. Around $10.00 for 150grams. The web site is www.zinterbrown.com email is jzinter@zinterbrown.com

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