Lentil Soup With Sherry And Duck Sausage

1. 1

   Place lentils in a saucepan, cover with cold water to a depth of one inch, bring to a simmer and cook until the lentils are very tender, about 45 minutes.

2. 2

   While the lentils are cooking, grill or sautee the duck sausage until it is browned and cooked through.

3. 3

   Set it aside.

4. 4

   Drain the lentils.

5. 5

   Place them in a food processer with two cups of the stock and puree.

6. 6

   Return the puree to the saucepan and stir in the cumin and the remaining stock.

7. 7

   Bring to a simmer.

8. 8

   Slice the duck sausage into thin rounds and add them to the soup.

9. 9

   Stir in the sherry.

10. 10

    Season to taste with salt and pepper adding more stock if necessary to thin the texture a bit.

No nutritional information available.

No additional tips available.