Lentil Soup with dry sherry and balsamic vinegar
Ingredients
- 2-3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 teaspoon herbes de Provence
- 3 tablespoons dry sherry
- 1 cup brown lentils
- 1 quart water
- 1 bay leaf
- 5-6 sprigs flat leaf parsley tied in a bundle
- freshly ground pepper
- salt
- good quality balsamic vinegar
- good quality olive oil
- 1 bunch fresh heary spinach, finely chopped
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