Sherried Lentil Soup With Sausage and Croutons
Updated Aug. 12, 2024
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons extra virgin olive oil
- 1cup finely diced onion
- ⅔cup finely diced carrot
- ⅓cup finely diced celery
- 4cloves garlic, finely chopped
- 1tablespoon fresh thyme leaves
- Freshly ground black pepper
- 2½ cups lentils, preferably French
- 10cups well-seasoned chicken stock, approximately
- 2thick slices whole wheat bread, crusts removed, diced
- ½ pound kielbasa, in ½-inch dice
- 1tablespoon minced fresh flat-leaf parsley leaves
- Salt
- ½ cup amontillado sherry
Nutritional analysis per serving (14 servings)
303 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 16 grams protein; 597 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
I made my own stock, had boring brown lentils and hot Italian sausage - YUM. I enjoyed my first experience sautéing bread. It felt sacrilegious but I guess some of the best things are. The guy at my local liquor store managed to not laugh when I asked about Amontillado sherry. I used Dry Sack cuz that's what my Dad always had on hand... It was delicious. (Also good on the rocks with Q tonic and a twist of lemon!) I added a squeeze of Meyer lemon at the end. Religious.
Went to the pantry during quarantine and had to improvise, but great. I didn’t have enough green lentils so I added red lentils and a 2 tablespoons of rice. (Trick from Milk Street magazine adds thickness and creaminess) had Italian sausage in the freezer and that was fine. I like the idea of meat as an option but it was really good even without. Use any sherry you have on hand.
Very good soup. I used half a pound of spicy andouille instead of kielbasa, and marsala, because I didn't have any sherry in the liquor cabinet. It was wonderful. But if you have an immersion blender, use that instead of trying to pour hot soup into a blender, which is an invitation to disaster in my clumsy hands. Also, the immersion blender makes it easier to control how much you're pureeing the soup. I aimed for about halfway, with lots of chunky lentils and vegs still evident. Yum!
I added some red/ yellow bell pepper to the vegetable sauté as well as extra garlic. didn’t blend because I didn’t want mushy mud colored soup. It was okay. The sherry was a necessary addition. We also added some smoked paprika and cayenne because it needed some oomph. Still lacking something? in complexity to make it a keeper.
No celery
This was delicious and easy. Next time I’ll try deglazing the sausage bits from the pan using the sherry and pouring it into the soup rather than putting the sherry straight in. Shame to waste a nice fond.
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