Lentil Soup With Dry Sherry And Balsamic Vinegar

• 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

1. heat olive oil over medium flame in a dutch oven; add onions, and saute until translucent (about 8 minutes)
2. add garlic, carrots, and herbes de Provence; cook, stirring constantly, until fragrant (about 1 minute)
3. add sherry, raise heat, and cook stirring constantly until most of the liquid has evaporated
4. add water, lentils, parsley and bay leaf; bring to a boil, then reduce to a simmer and cover, for about 30 minutes
5. once the lentils are tender, remove from heat, carefully remove parsley, and blend the soup with an immersion blender for a few pulses, until about half of the soup is creamy, but there are still lots of whole lentils; stir in spinach; salt and pepper to taste
6. ladle into bowls and top with a small drizzle each of olive oil and balsamic vinegar

olive oil, yellow onion, garlic, carrots, herbes, sherry, brown lentils, water, bay leaf, flat leaf parsley, freshly ground pepper, salt, balsamic vinegar, olive oil, heary spinach

Taken from food52.com/recipes/1943-lentil-soup-with-dry-sherry-and-balsamic-vinegar (may not work)