Lentil Soup with dry sherry and balsamic vinegar

By Jennifer Ann
November 26, 2009
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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

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