Lentil Soup with Wine
Cozy up with a bowl of hearty and flavorful Lentil Soup with Wine, a warming one-pot recipe that marries earthy lentils with the rich sophistication of dry white wine. This recipe is a delightful medley of fresh vegetables—onions, carrots, celery—gently sautéed and infused with aromatic herbs like thyme, oregano, and bay leaf. Simmered to perfection in a base of vegetable broth and crushed tomatoes, it's elevated by the subtle depth of wine and finished with a vibrant handful of baby spinach and a splash of zesty lemon juice. In just under an hour, this nourishing soup comes together with simple pantry staples, making it an easy and healthy dinner option. Serve it with crusty bread and a sprinkle of Parmesan for an irresistible, easy-to-make meal that’s packed with plant-based protein and comfort. Perfect for chilly nights, meal prepping, or simply elevating your weeknight dinner routine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 cup dry white wine
- 4 cups vegetable broth
- 1 14-ounce can crushed tomatoes
- 3 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- grated Parmesan (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the rinsed lentils, dried thyme, dried oregano, and the bay leaf to the pot. Stir to combine.
Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly.
Add the vegetable broth and crushed tomatoes. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally, until the lentils are tender.
Remove the bay leaf and stir in the baby spinach. Let it wilt for 2-3 minutes.
Season the soup with salt, black pepper, and a splash of lemon juice to brighten the flavors.
Serve hot, garnished with grated Parmesan if desired.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4966 mg | 216% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 46.3 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4416 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
