Lentil Soup With Burgundy Wine

 

Lentils and vegetables in a savory broth.
Photo: Cynthia Dalton

I’m happy that all the cold, rainy days here in usually sunny southern California is helping to end the brutal drought we’ve suffered from for far too long.

But, this weather has caused me to crave hearty soups. I recently shared my recipe for Spicy Bean Soup and now I’m back at it with this recipe for Lentil Soup With Burgundy Wine.

Aromatic vegetables, bacon, and red wine give this soup a pleasing depth of flavor, while the lentils give this soup protein and a healthy fiber boost.

I hope you enjoy this peasant dish with its earthy air!

Please use the Comments section below to tell me what you think of this recipe!

 

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Lentil Soup With Burgundy Wine
While delicious immediately, this soup tastes even better if it's prepared a day ahead. Don't be put off by the long list of ingredients, most of them are pantry items — most of the work is in preparing the vegetables and that goes pretty quickly. Start testing the doneness of the lentils after it simmers for 45 minutes — you want the lentils to have a slight bite left in them — mushy lentils just don't cut it! © The Working Lunch Project
Lentils and vegetables in a savory broth.
Votes: 0
Rating: 0
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Course Lunch, Soup
Cuisine French
Prep Time 20 minutes
Cook Time 45-60 minutes
Servings
servings
Ingredients
Course Lunch, Soup
Cuisine French
Prep Time 20 minutes
Cook Time 45-60 minutes
Servings
servings
Ingredients
Lentils and vegetables in a savory broth.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large pot over medium high heat, cook the bacon strips until browned and remove to a paper towel-lined plate, reserving the bacon fat in the pan, and leaving the heat on.
  2. To the hot bacon fat add the cabbage, onion, and celery, cooking until vegetables are wilted. Add the garlic and cook a minute more.
  3. Crumble into the pot the reserved, cooked bacon and add the remaining ingredients EXCEPT the red wine vinegar and garlic salt.
  4. Bring the soup to a boil, cover partially, and simmer on medium low 45 minutes to 1 hour. Be sure to start tasting the lentils after 45 minutes to test for a firm, but not crunchy, doneness.
  5. When the lentils are cooked, add the red wine vinegar. Taste the soup to see if more salt is needed, and if so, add the garlic salt to taste.
Recipe Notes

Nutritional facts per serving:

282 calories

4g fat

1,059mg sodium

27g carbs

7g fiber

9g protein

 

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Quick and Spicy Bean Soup

With a few pantry staples, a quick, savory bean soup is just minutes away.
Photo: Cynthia Dalton

On a rainy, cold, and dreary day recently, I suddenly heard loud noises, as if someone had begun dumping pebbles on my rooftop. I looked outside my kitchen window and I could scarcely believe my eyes. My normally sunny southern California was being pelted unmercifully with pea-sized hail that was now blanketing the entire yard in its frozen, glistening white.

So, it was no wonder that I craved comfort from the cupboard as lunchtime rolled around. I wanted soup — hot, well-seasoned, and quick to prepare.

A quick forage through the shelves yielded chicken broth, enchilada sauce, and refried beans. I threw everything together along with the addition of onion and spices and I couldn’t believe how soothing, warming, and satisfying the resulting nectar tasted.

The perfect antidote for the winter blues, I hope you enjoy this as much as I do.

Print Recipe
Quick and Spicy Bean Soup
This bean soup is sturdy, but not heavy and tastes as if it simmered far longer than the few minutes it actually simmers. I prefer to retain some of the texture of the beans and onions in the finished product, but if you prefer a totally smooth soup, an immersion blender should make short work of it. Please note: for testing purposes I used The Spice Hunter's regular salt-free Mexican Seasoning Blend for this recipe, not their other version labled "Organic" which is a different creature altogether, in my opinion. © The Working Lunch Project
With a few pantry staples, a quick, savory bean soup is just minutes away.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Lunch, Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Servings
(one cup) servings
Ingredients
Course Lunch, Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Servings
(one cup) servings
Ingredients
With a few pantry staples, a quick, savory bean soup is just minutes away.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium saucepan, on medium heat, saute the onion in the olive oil until golden, approximately 3-5 minutes.
  2. Whisk in the remaining ingredients, raise heat to high just to bring the soup to a simmer. Turn heat down to medium and simmer gently, without a lid, stirring occasionally, for 5 minutes.
  3. Can be served immediately or prepared ahead of time and stored, covered, in the refrigerator before reheating. Enjoy within 5 days.
Recipe Notes

Nutritional facts per serving:

152 calories

6g fat

816mg sodium

19g carbs

6g fiber

8g protein

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