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    You are in: Home / Recipes / Jack's Chardonnay and Red Lentil Soup Recipe
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    Jack's Chardonnay and Red Lentil Soup

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 08, 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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    • on January 31, 2011

      I'm so sorry, I really didn't care for this at all. I did use green lentils and turkey broth, so I'm not sure if that made a difference or not. I cut the chardonnay to 1/2 cup and I found it way TOO strong for the soup. I had to cook it for an extra half hour to cook off some of the wine. I also think the dill/rosemary/lemon combo was a bit strange. Thank you for posting, I just don't think this was a good match to our taste buds.

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    • on July 16, 2009

      Loved this soup!!!

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    • on June 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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    • on March 06, 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

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    • on July 04, 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.

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    • on March 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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    Nutritional Facts for Jack's Chardonnay and Red Lentil Soup

    Serving Size: 1 (337 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 368.1
     
    Calories from Fat 75
    20%
    Total Fat 8.3 g
    12%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 18.7 mg
    0%
    Total Carbohydrate 46.8 g
    15%
    Dietary Fiber 8.4 g
    33%
    Sugars 1.8 g
    7%
    Protein 18.3 g
    36%

    The following items or measurements are not included:

    fresh rosemary

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