6 cups (serving size: 1 cup)

Acidic flavor is pronounced in many Greek foods. This recipe calls for sherry vinegar to deglaze the pan, which intensifies the tart taste.

How to Make It

Step 1

Heat olive oil in a large Dutch oven over medium-high heat. Add potato, carrot, celery, parsnip, and shallots to pan; sauté for 7 minutes or until tender. Add sherry vinegar to pan, scraping pan to loosen browned bits. Add chicken broth, lentils, and bay leaves to pan; bring to a boil. Reduce heat, and simmer 45 minutes or until lentils are tender. Discard bay leaves.

Step 2

Transfer half of lentil mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Return lentil mixture to pan; stir in pepper and salt.

Ratings & Reviews

ADDChef's Review

January 22, 2012

allisonjessee's Review

December 19, 2009
We didn't have parsnips or celery on hand (so we used more carrot and potato), and we used vegetable broth instead of chicken, but we thought this was very tasty. The texture and color make it look unappetizing (so we may not serve it to company), but the taste is great!

KMartinez's Review

November 11, 2009
My veggie-averse kids loved this. The vinegar gave it a really nice flavor. I would definitely make this again.