Sherried Lentil Soup With Sausage and Croutons

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 Information

  • Nutritional analysis per serving (10 servings)

    417 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 21 grams protein; 22 milligrams cholesterol; 532 milligrams sodium

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

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Preparation

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.
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.
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.

1½ hours