Vegetable-Lentil Soup With Sherry

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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