By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 1 lb
- light oil
- 1 c
- french green lentils or brown lentils
- 2 qt
- medium carrot, cut into small squares
- 1/2 small
- onions, finely chopped
- 1 large
- garlic clove, minced
- bay leaf
- 1/2 tsp
- parsley sprigs
- 3 Tbsp
- olive oil, light
- chestnuts, from above
- 1.5 tsp
- chopped fresh marjoram, or 1/2 teaspoon dried
- 1/4 tsp
- fennel seeds, crushed
- fresh thyme sprigs or generous pinch dried thyme
- 1/2 c
- dry white wine
- 1 Tbsp
- tomato paste
- lentils, from above
- water, stock or cream (as needed)
- black pepper, coarsely ground
- parsley, chopped
- small croutons fried in butter, optional
1Preheat oven to 350.
2Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them.
3Place chestnuts on baking sheet.
4Bake until skins have opened and meat is tender, about 20 minutes.
5When cool enough to handle, peel and dice them into small pieces.
7Rinse lentils and combine them in soup pot with the water.
8Bring to boil.
9Cook a few minutes at gentle boil, removing foam that forms on surface.
10Add carrot, celery, onion, garlic, bay leaf, salt and parsley.
11Lower heat and simmer until lentils are tender, about 35 minutes.
12When done, remove parsley sprigs and bay leaf.
13Correct seasoning and add salt, if necessary.
14Puree half the lentils until smooth, then recombine them with the rest.
15FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then add roasted chestnuts and herbs.
16Cook over medium heat, stirring frequently, for several minutes. Add wine and tomato paste.
17Stir to dissolve tomato paste and cook a few minutes to reduce wine.
18Stir in lentil mixture and simmer gently 20 minutes.
19If soup is too thick, thin it with a little water, stock or cream until of right consistency.
20Taste for salt and season with pepper.
21Serve with spoonful of olive oil swirled into each bowl.
22Sprinkle with parsley and croutons, if desired.