Sherried Lentil Soup With Sausage and Croutons Recipe (2024)

I made my own stock, had boring brown lentils and hot Italian sausage - YUM. I enjoyed my first experience sautéing bread. It felt sacrilegious but I guess some of the best things are. The guy at my local liquor store managed to not laugh when I asked about Amontillado sherry. I used Dry Sack cuz that's what my Dad always had on hand... It was delicious. (Also good on the rocks with Q tonic and a twist of lemon!) I added a squeeze of Meyer lemon at the end. Religious.

Went to the pantry during quarantine and had to improvise, but great. I didn’t have enough green lentils so I added red lentils and a 2 tablespoons of rice. (Trick from Milk Street magazine adds thickness and creaminess) had Italian sausage in the freezer and that was fine. I like the idea of meat as an option but it was really good even without. Use any sherry you have on hand.

Very good soup. I used half a pound of spicy andouille instead of kielbasa, and marsala, because I didn't have any sherry in the liquor cabinet. It was wonderful. But if you have an immersion blender, use that instead of trying to pour hot soup into a blender, which is an invitation to disaster in my clumsy hands. Also, the immersion blender makes it easier to control how much you're pureeing the soup. I aimed for about halfway, with lots of chunky lentils and vegs still evident. Yum!

This is wonderful... what I did to make it my husband’s new fav is...Used andouille instead of kielbasa, added a little bit of andouille while it was simmering, added a couple of drops of liquid smoke and balsamic vinegar at the tail end of the simmer, didn’t blend it because my lentils cooked down beautifully, sauteed the andouille topping first and the sautéed the croutons in a little olive oil added to the andouille grease, used Panera tomato basil bread for the croutons! Amazing!

Unlike typical lentil soup, the addition of Sherry, croutons, and crispy sausage bits creates a lovely dish for presentation. Do not skimp on the parsley, and I strongly suggest adding a generous dash of smoked paprika over top before serving, which enhances the smokiness and adds a bit of vibrant color.

No celery

This was delicious and easy. Next time I’ll try deglazing the sausage bits from the pan using the sherry and pouring it into the soup rather than putting the sherry straight in. Shame to waste a nice fond.

When do you add the sherry?

I would not blend the soup, it made the carrots unrecognizable and turned it all into a not inviting color of green mush, although it tasted good!

Use an immersion blender. Putting everything in the Cuisinart destroyed the look of carrots in the soup has it all became blended.

This was great...until I added the sherry. My daughter said it tasted like nail polish. IMO, the sherry ruined a perfectly good lentil soup, and I like booze!

Unlike typical lentil soup, the addition of Sherry, croutons, and crispy sausage bits creates a lovely dish for presentation. Do not skimp on the parsley, and I strongly suggest adding a generous dash of smoked paprika over top before serving, which enhances the smokiness and adds a bit of vibrant color.

Went to the pantry during quarantine and had to improvise, but great. I didn’t have enough green lentils so I added red lentils and a 2 tablespoons of rice. (Trick from Milk Street magazine adds thickness and creaminess) had Italian sausage in the freezer and that was fine. I like the idea of meat as an option but it was really good even without. Use any sherry you have on hand.

This is wonderful... what I did to make it my husband’s new fav is...Used andouille instead of kielbasa, added a little bit of andouille while it was simmering, added a couple of drops of liquid smoke and balsamic vinegar at the tail end of the simmer, didn’t blend it because my lentils cooked down beautifully, sauteed the andouille topping first and the sautéed the croutons in a little olive oil added to the andouille grease, used Panera tomato basil bread for the croutons! Amazing!

Used andouille sausage.

Very good soup. I used half a pound of spicy andouille instead of kielbasa, and marsala, because I didn't have any sherry in the liquor cabinet. It was wonderful. But if you have an immersion blender, use that instead of trying to pour hot soup into a blender, which is an invitation to disaster in my clumsy hands. Also, the immersion blender makes it easier to control how much you're pureeing the soup. I aimed for about halfway, with lots of chunky lentils and vegs still evident. Yum!

I forgot to mention that I used an immersion blender. If you have one, it's the way to go.

I made my own stock, had boring brown lentils and hot Italian sausage - YUM. I enjoyed my first experience sautéing bread. It felt sacrilegious but I guess some of the best things are. The guy at my local liquor store managed to not laugh when I asked about Amontillado sherry. I used Dry Sack cuz that's what my Dad always had on hand... It was delicious. (Also good on the rocks with Q tonic and a twist of lemon!) I added a squeeze of Meyer lemon at the end. Religious.