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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% | |
Jack's Chardonnay and Red Lentil Soup
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
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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Featured Reviews for This Recipe
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!
From: katew
On Mar 6, 2009
I have made this for dinner and the verdict from my early sampling is that it is great. I used green lentils and used mushrooms instead of carrots and vegetable stock - when I serve it I may top it with pesto - thanks for a great dinner for tonight TraceyMae
From: ranch-girl
On Jul 4, 2008
This was so good! I made it vegetarian by using veggie broth. My carnivore son and his vegetarian girlfriend both loved it! I only had rosemary and not dill, and I also discovered I had no chardonnay, so left that out too... I didn't find the lemon at all overpowering like the previous reviewer. Will be making this again - thanks! Made for Aus/NZ recipe swap.
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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