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Ingredients
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3 tablespoons extra-virgin olive oil
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1 ½ onion, chopped
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2 cloves garlic, pressed
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½ (750 milliliter) bottle dry white wine (such as Chenin Blanc)
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½ pound dry brown lentils
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1 (32 fluid ounce) container chicken stock
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2 teaspoons Italian seasoning
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1 teaspoon dried parsley
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1 teaspoon garlic powder
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1 tablespoon dried minced onion
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salt and ground black pepper to taste
Directions
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Heat the olive oil in a large saucepan or Dutch oven over medium heat. Stir in the onions and garlic; cook until the onions soften, turn translucent, and begin to brown, about 10 minutes. Pour in the white wine, and bring to a boil over high heat. Reduce heat to medium, and simmer 10 minutes.
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Stir in the lentils, chicken stock, Italian seasoning, parsley, garlic powder, and dried onion. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are very tender, about 1 1/2 hours. Season to taste with salt and black pepper before serving.
Nutrition Facts (per serving)
194 | Calories |
6g | Fat |
21g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 194 | |
% Daily Value * | |
Total Fat 6g | 7% |
Saturated Fat 1g | 5% |
Cholesterol 0mg | 0% |
Sodium 347mg | 15% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 7g | 24% |
Total Sugars 4g | |
Protein 7g | 15% |
Vitamin C 5mg | 6% |
Calcium 40mg | 3% |
Iron 3mg | 16% |
Potassium 383mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.