Vegetable-Lentil Soup With Sherry - cooking recipe

Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
1 garlic clove, minced
1 carrot, peeled and chopped
1 red bell pepper, seeded and chopped
6 cups chicken broth
2 cups lentils, picked over and rinsed
1 (28 ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon ground cumin
salt
fresh ground pepper
4 ounces baby spinach leaves, coarsely chopped
2 tablespoons dry sherry
2 ounces piece parmesan cheese

Preparation

In a large, heavy pot, warm the oil over med-high heat.
Add the onion and saute until soft, about 5 minutes.
Add the garlic, carrot, and bell pepper and saute for 3 minutes.
Stir in the broth, lentils, tomatoes with their juices, paprika, and cumin.
Season with 1/2 tsp salt and 1/4 tsp pepper.
Bring to a boil.
Decrease the heat to maintain a simmer, cover, and cook until the lentils are very tender, about 20 minutes.
Stir in the spinach and cook, uncovered, just until it is wilted, about 2 minutes.
Stir in the sherry.
Season with salt and pepper and serve, using a vegetable peeler to garnish the soup with shavings of Parmesan.