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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vegetable-Lentil Soup With Sherry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions