Vegetable-Lentil Soup With Sherry

"In ‘Williams-Sonoma: Soup of the Day’"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
15
Serves:
6
Advertisement

ingredients

Advertisement

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!
Advertisement

Reviews

  1. dog wtr
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes