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Jack's Chardonnay and Red Lentil Soup

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:

ingredients

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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  1. Julie421511
    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.
    Reply
  2. djmastermum
    Loved this soup!!!
    Reply
  3. Maito
    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.
    Reply
  4. Karen Elizabeth
    Jack's Chardonnay and Red Lentil Soup Created by Karen Elizabeth
    Reply
  5. Karen Elizabeth
    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!
    Reply
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