LENTIL SOUP WITH SHERRY AND DUCK SAUSAGE

Lentil Soup With Sherry And Duck Sausage image

Provided by Florence Fabricant

Categories dinner, lunch, weekday, soups and stews, appetizer, main course

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup lentils
1/2 pound duck sausage
4 1/2 cups chicken stock
1 teaspoon ground cumin
1/2 cup medium dry sherry
Salt and freshly ground black pepper to taste

Steps:

Place lentils in a saucepan, cover with cold water to a depth of one inch, bring to a simmer and cook until the lentils are very tender, about 45 minutes.
While the lentils are cooking, grill or sautee the duck sausage until it is browned and cooked through. Set it aside.
Drain the lentils. Place them in a food processer with two cups of the stock and puree. Return the puree to the saucepan and stir in the cumin and the remaining stock. Bring to a simmer.
Slice the duck sausage into thin rounds and add them to the soup. Stir in the sherry. Season to taste with salt and pepper adding more stock if necessary to thin the texture a bit.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 905 milligrams, Sugar 5 grams, TransFat 0 grams