750 milliliter cooking wine dry white (such as Chenin Blanc)
2 cloves garlic pressed
1 teaspoon garlic powder
8 servings salt and ground pepper black to taste
2 teaspoons penzey's southwest seasoning italian
3 tablespoons olive oil extra-virgin
Equipment
sauce pan
dutch oven
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.
