Vegetable-Lentil Soup With Sherry
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 1 carrot, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 6 cups chicken broth
- 2 cups lentils, picked over and rinsed
- 1 (28 ounce) can diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- salt
- fresh ground pepper
- 4 ounces baby spinach leaves, coarsely chopped
- 2 tablespoons dry sherry
- 2 ounces piece parmesan cheese
directions
- In a large, heavy pot, warm the oil over med-high heat.
- Add the onion and sauté until soft, about 5 minutes.
- Add the garlic, carrot, and bell pepper and sauté for 3 minutes.
- Stir in the broth, lentils, tomatoes with their juices, paprika, and cumin.
- Season with ½ tsp salt and ¼ tsp pepper.
- Bring to a boil.
- Decrease the heat to maintain a simmer, cover, and cook until the lentils are very tender, about 20 minutes.
- Stir in the spinach and cook, uncovered, just until it is wilted, about 2 minutes.
- Stir in the sherry.
- Season with salt and pepper and serve, using a vegetable peeler to garnish the soup with shavings of Parmesan.
Questions & Replies
Got a question?
Share it with the community!