Ingredients
3tbspextra-virgin olive oil
1½onion,chopped
2clovesgarlic,pressed
25ozdry white wine,(½ bottle)
½lbdry brown lentils
32ozchicken stock
2tspItalian seasoning
1tspdried parsley
1tspgarlic powder
1tbspdried onion,minced
salt and ground black pepper,to taste
Preparation
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Stir in the onions and garlic. Cook for about 10 minutes until the onions soften, turn translucent, and begin to brown.
Pour in the white wine and bring to a boil over high heat. Reduce heat to medium and simmer for 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 for about 1½ hours until the lentils are very tender.
Season to taste with salt and black pepper before serving.
