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!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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
• 0 grated Parmesan (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the rinsed lentils, dried thyme, dried oregano, and the bay leaf to the pot. Stir to combine.

Step 5

Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly.

Step 6

Add the vegetable broth and crushed tomatoes. Stir well and bring the mixture to a boil.

Step 7

Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, stirring occasionally, until the lentils are tender.

Step 8

Remove the bay leaf and stir in the baby spinach. Let it wilt for 2-3 minutes.

Step 9

Season the soup with salt, black pepper, and a splash of lemon juice to brighten the flavors.

Step 10

Serve hot, garnished with grated Parmesan if desired.

Nutrition Facts

Serving size	(2305.7g)

Amount per serving	% Daily Value*
Calories	1315.5

Total Fat 40.1g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 4mg	0%
Sodium 4966.4mg	0%
Total Carbohydrate 162.8g	0%
Dietary Fiber 43.7g	0%
Total Sugars 46.3g
Protein 46.7g	0%

Vitamin D 0IU	0%
Calcium 546.8mg	0%
Iron 19.3mg	0%
Potassium 4416.2mg	0%

*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.

Source of Calories

Fat: 30.1%

Protein: 15.6%

Carbs: 54.3%