Jack's Chardonnay and Red Lentil Soup

Total Time
1hr 50mins
20 mins
1 hr 30 mins

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

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  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.
Most Helpful

4 5

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.

1 5

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.