Sherried Lentil Soup With Sausage and Croutons | Everyone's Dinner
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Sherried Lentil Soup With Sausage and Croutons

Ingredients


  • 5


    tablespoons extra virgin olive oil

  • 1


    cup finely diced onion




  • cup finely diced carrot




  • cup finely diced celery

  • 4


    cloves garlic, finely chopped

  • 1


    tablespoon fresh thyme leaves


  • Freshly ground black pepper



  • 2½ cups lentils, preferably French


  • 10


    cups well-seasoned chicken stock, approximately

  • 2


    thick slices whole wheat bread, crusts removed, diced


  • ½ pound kielbasa, in ½-inch dice


  • 1


    tablespoon minced fresh flat-leaf parsley leaves


  • Salt



  • ½ cup amontillado sherry


Preparation

  1. Heat 3 tablespoons oil in a heavy soup pot or Dutch oven. Add onion, carrot, celery and garlic and cook over low heat until soft. Stir in thyme and a generous grinding of pepper. Add lentils and 8 cups stock. Bring to a simmer and cook until tender, about 45 minutes.
  2. While lentils cook, heat remaining oil in a skillet. Add bread and sauté over medium heat until lightly browned and crispy. Remove to a bowl. Add kielbasa to pan and sauté until lightly browned. Place in bowl with croutons, add parsley and toss. Set aside.
  3. Purée lentils in a food processor in several batches, but do not allow to become perfectly smooth. Return to pot and reheat. If soup is too thick, add 1 cup or more of stock. Season to taste with salt and stir in sherry. Serve, topping each portion with kielbasa and crouton mixture.
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