SHERRIED LENTIL SOUP WITH SAUSAGE AND CROUTONS

Sherried Lentil Soup With Sausage and Croutons image

Provided by Florence Fabricant

Categories easy, weekday, soups and stews, appetizer, main course

Time 1h

Number Of Ingredients 14

Previous Next

Ingredients

5 tablespoons extra virgin olive oil
1 cup finely diced onion
2/3 cup finely diced carrot
1/3 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

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 598 milligrams, Sugar 5 grams, TransFat 0 grams