Prep Time::10 mins
Cook Time:: 2 hrs
Total Time:: 2 hrs 10 mins
Servings::8
Yield::8 servings
Ingredients
3 tablespoons extra-virgin olive oil
1 ½ onion, chopped
2 cloves garlic, pressed
½ (750 milliliter) bottle dry white wine (such as Chenin Blanc)
½ pound dry brown lentils
1 (32 fluid ounce) container chicken stock
2 teaspoons Italian seasoning
1 teaspoon dried parsley
1 teaspoon garlic powder
1 tablespoon dried minced onion
salt and ground black pepper to taste
Directions
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.
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.