Lentil Soup With Sherry And Duck Sausage

Ingredients

• 1 cup lentils
• ½ pound duck sausage
• 4 ½ cups chicken stock
• 1 teaspoon ground cumin
• ½ cup medium dry sherry
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    375 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 29 grams protein; 50 milligrams cholesterol; 727 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. While the lentils are cooking, grill or sautee the duck sausage until it is browned and cooked through. Set it aside.
3. 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.
4. 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.