Lentil Soup with dry sherry and balsamic vinegar

Directions

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