Vegetable-Lentil Soup With Sherry Recipe

Name: Vegetable-Lentil Soup With Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large, heavy pot, warm the oil over med-high heat.
2
Add the onion and saute until soft, about 5 minutes.
3
Add the garlic, carrot, and bell pepper and saute for 3 minutes.
4
Stir in the broth, lentils, tomatoes with their juices, paprika, and cumin.
5
Season with 1/2 tsp salt and 1/4 tsp pepper.
6
Bring to a boil.
7
Decrease the heat to maintain a simmer, cover, and cook until the lentils are very tender, about 20 minutes.
8
Stir in the spinach and cook, uncovered, just until it is wilted, about 2 minutes.
9
Stir in the sherry.
10
Season with salt and pepper and serve, using a vegetable peeler to garnish the soup with shavings of Parmesan.

917

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 yellow onion, chopped, 1 garlic clove, minced, 1 carrot, peeled and chopped, and more.

Yes, Vegetable-Lentil Soup With Sherry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable-Lentil Soup With Sherry

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