Robin Quivers’ French Lentils with Sherry Vinegar

Yield: 4 servings
Calories: 442
Theme: Lunch
Rating:  This recipe has not been rated
red lentil soup


  • 2 1/2 tbsp olive oil
  • 1 cup thick slices well-washed leeks
  • 2 cloves garlic, minced
  • 1 cup thick slices peeled carrots
  • 1 cup inch-thick slices celery
  • 1 bay leaf
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups lentils
  • 1 tbsp chopped fresh rosemary
  • 3 1/2 cups low-sodium vegetable stock
  • 1/4 cup red wine
  • 3 tbsp sherry vinegar
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, chopped
  • 1/4 cup fresh parsley chopped


In a large soup pot, heat the oil over medium heat.

Add the leeks, garlic, carrots, celery, and bay leaf and sauté until translucent, about 4 minutes.

Season with the salt and pepper.

Add the lentils, rosemary, water or stock, and wine.

Bring to a boil, reduce to a simmer, and cover.

Cook for 40 minutes.

Add the sherry vinegar and continue cooking if the lentils are not already tender.

Remove from the heat and add the cranberries, walnuts, and parsley.

Cover and leave for 5 minutes while the cranberries rehydrate. Discard the bay leaf. Serve.

Watch The Video

This recipe was recently featured in Ayurvedic Plan to Eat for Your Body Type.

Your Video is Loading


This recipe has not been rated

Tried this recipe? Log in to to rate it and find more recipes just for you.


This recipe has not been rated

Tried this recipe? Share your rating below!

Love It
Like It