Lentil Soup with dry sherry and balsamic vinegar

By Jennifer Ann
November 26, 2009
3 Comments


Serves: 4

Ingredients

  • 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

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

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Reviews (3) Questions (0)

3 Comments

Sarah January 6, 2014
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.
 
nannydeb February 19, 2010
This is just what I would want in a soup. I can't wait to try it.
 
Author Comment
Jennifer A. February 26, 2010
It is a really nice and simple receipe - I hope you enjoy it!