Lentil Soup with dry sherry and balsamic vinegar

By • November 26, 2009 • 3 Comments

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Serves 4

  • 2-3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 1 teaspoon herbes de Provence
  • 3 tablespoons dry sherry
  • 1 cup brown lentils
  • 1 quart water
  • 1 bay leaf
  • 5-6 sprigs flat leaf parsley tied in a bundle
  • freshly ground pepper
  • salt
  • good quality balsamic vinegar
  • good quality olive oil
  • 1 bunch fresh heary spinach, finely chopped
  1. heat olive oil over medium flame in a dutch oven; add onions, and saute until translucent (about 8 minutes)
  2. add garlic, carrots, and herbes de Provence; cook, stirring constantly, until fragrant (about 1 minute)
  3. add sherry, raise heat, and cook stirring constantly until most of the liquid has evaporated
  4. add water, lentils, parsley and bay leaf; bring to a boil, then reduce to a simmer and cover, for about 30 minutes
  5. once the lentils are tender, remove from heat, carefully remove parsley, and blend the soup with an immersion blender for a few pulses, until about half of the soup is creamy, but there are still lots of whole lentils; stir in spinach; salt and pepper to taste
  6. ladle into bowls and top with a small drizzle each of olive oil and balsamic vinegar
Jump to Comments (3)

Tags: Healthy, Vegetarian

Comments (3) Questions (0)


8 months ago Sarah

I just made this soup and it was delicious! The addition of the spinach and herbes de provence dramatically improved the normal lentil soup. I did use my own chicken stock in lieu of water but otherwise no changes, which is really unusual or me. Thanks for sharing.


over 4 years ago nannydeb

This is just what I would want in a soup. I can't wait to try it.


over 4 years ago Jennifer Ann

It is a really nice and simple receipe - I hope you enjoy it!