Name: Jack's Chardonnay and Red Lentil Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4-6 serving(s)
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 1 cup dry champagne; salt and pepper; 1/4 cup diced carrot; 2 tablespoons olive oil

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Recipe by Chef TraceyMae

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Jack's Chardonnay and Red Lentil Soup created by Karen Elizabeth

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

Ready In:: 1hr 50mins
Serves:
Units:

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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 1 cup dry champagne
salt and pepper
¹⁄₄ cup diced carrot
2 tablespoons olive oil

directions

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

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RECIPE MADE WITH LOVE BY

@Chef TraceyMae

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@Chef TraceyMae

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

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review by Julie421511

1/31/2011

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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review by djmastermum

7/16/2009

Loved this soup!!!

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review by Maito

7/8/2009

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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photo by Karen Elizabeth

6/17/2009

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review by Karen Elizabeth

6/17/2009

We enjoyed this very much, a fresh and flavourful soup that took little preparation. I used Recipe #355212, which I had made previously and frozen. Otherwise I made as directed, and this made a lovely supper, served with Recipe #342483. Made for Aus/NZ swap#29, thank you, Tracey Mae!

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