A Very Sensible (Genius) Lentil Soup, Until the Sherry
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I’ve cooked this fantastic recipe for about 40 years! It is always a hit and freezes well. I use heaping measurements, about twice as much sherry, and 2 carrots, usually without the cheese. Thank you for posting it, as my paper well-used recipe was falling apart and I wanted to confirm.
I’ve cooked this fantastic recipe for about 40 years! It is always a hit and freezes well. I use heaping measure bets and 2 carrots, usually without the cheese.
Audrey P. September 5, 2016
Since we found this recipe, I've been making it almost weekly as soon as the weather is cold enough. It's a household favorite. I tend to use red wine instead of sherry and I like it just as much. We normally opt for a nice conté or gruyère on top.
lynn January 25, 2016
We've made this soup for almost 40 years now. I always add at least one more carrot and often some celery. If you're a meat eater, try adding a bit of left over pot roast or beef brisket. It melds in perfectly with the lovely earthy flavors.
Danese C. January 24, 2016
Continuously in rotation in my life since Ms. Lappé wrote Diet For A Small Planet, it stands up to the test of time! Made it last month for post-Christmas supper with my brother's family (such a relief to eat something simple after a season of rich food!), but used fancy French lentils and Emmenthal cheese. Do use good Sherry, it makes the dish. I always make a pan of cornbread to go with (with some grated orange rind for flavor and slivered almonds for crunch).
Marilou January 20, 2016
Outstanding recipe! Do try it exactly as written, with the Sherry and grated cheese. They make the dish. I won't mind buying another bottle of Sherry just to make this recipe. And I crave leftovers... it's THAT good!
NotTooSweet October 9, 2015
Love it! Had this for supper a couple nights ago and my husband and I both loved the soup. It was super filling, delicious and tasted like I had gone to a whole lot of trouble - but it was easy as can be. Used a bit more tomatoes and broth (because my can/box were bigger than recipe called for) and the soup came out just great. Put a couple containers in the freezer for a later day and already my husband has requested I defrost a container. Yum!
Bunnee B. September 28, 2015
This is the go-to meal when the shopping hasn't been done or I'm too tired to do something challenging. I have been making it for decades and my parents learned about it from me and also made it regularly. The sherry adds another layer of flavor, but is not essential.
gardenchickens April 24, 2015
Blessings on your house and everyone in it, for posting this treasure. I, too, ate this dish all through college and my early working years. I lost the recipe, but what a delight to find it here! I've tried numerous other recipes for lentil soup, but this one remains a stand-out.
emily April 21, 2015
I've been eating this my whole life! It was a classic Sunday lunch growing up and now that I'm older, it is the meal I make to "break in" a new kitchen.
Herself April 20, 2015
I began making this soup a million years ago, broke and in grad school in Boston, and have never ceased to do so. With or without sherry. On three continents, and numerous homes. Broke and not. It is one of the meals we eat.
Karen April 19, 2015
Sunnycovechef April 19, 2015
In the Diet for a Small Planet is another recipe that I love and have made for years. It's called the ultimate "Egg Salad" . It is a vegan fake egg salad made with tofu that is to die for.
I sent my English teacher friend about the use of seminal. He said he had not heard any objection to the word but he was going to stop using egg metaphors in protest.....:)
Sasha April 19, 2015
I've made a version of this wonderful soup for many years and I always add 2 or 3 Whole Cloves - in a tea strainer - you can't really taste the cloves but they do add to the complexity of flavor
Lazyretirementgirl April 19, 2015
I have made a slightly tweaked version of this in the crockpot for, um, decades. Don't use sherry, but cook with a good glug of red wine, add tomato paste, a Parmesan rind if I have one, and cook all day on low. Monday night staple. If I have a flavorful sausage, preferably Trader Joe's basil pesto chicken, I will chop it up and brown it and throw it late in the game.
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