Description
This hearty lentil soup is the perfect thing to ward off the chilly winter weather. Serve with thick slices of crusty bread for wiping the bowl clean - you won't want to leave any of that flavourful sherry-spiked broth behind!
Ingredients
Scale
- 3 slices bacon, chopped
- 1 small yellow onion, finely diced
- 2 medium carrots, peeled and sliced
- 1 cup diced fennel
- 1/4 cup dry sherry
- 5 cups low-sodium beef broth
- 1 1/2 cups brown lentils
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried tarragon
- 1 bay leaf
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
Instructions
- In a large saucepan set over medium-high heat, cook the bacon until browned and starting to crisp. Add the onion, carrots and fennel, and cook until onions are soft and starting to turn golden-brown, about 5-7 minutes.
- Add the sherry and cook until reduced by half, scraping up any browned bits stuck to the bottom of the pan.
- Stir in the beef broth, lentils, tomato paste, oregano, basil, tarragon and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes or until the lentils are very tender. Discard the bay leaf. Stir in the balsamic vinegar, and adjust the seasoning with more salt and pepper as needed.
Notes
- If you don't have any sherry on hand, feel free to substitute for a dry red or white wine, or a splash of vermouth.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soups
- Method: Stovetop
- Cuisine: French