Vegetable-Lentil Soup With Sherry

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READY IN: 1hr 30mins
Recipe by ratherbeswimmin

In ‘Williams-Sonoma: Soup of the Day’

Ingredients Nutrition


  1. In a large, heavy pot, warm the oil over med-high heat.
  2. Add the onion and sauté until soft, about 5 minutes.
  3. Add the garlic, carrot, and bell pepper and sauté for 3 minutes.
  4. Stir in the broth, lentils, tomatoes with their juices, paprika, and cumin.
  5. Season with ½ tsp salt and ¼ 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.

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