Real Recipes From Real Home Cooks ®

chestnut-and-lentil soup

Ingredients For chestnut-and-lentil soup

  • 1 lb
    chestnuts
  • 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)
  • salt
  • black pepper, coarsely ground
  • parsley, chopped
  • chestnuts, from above
  • 3 Tbsp
    olive oil, light
  • light oil
  • 1 c
    french green lentils or brown lentils
  • 2 qt
    water
  • 1
    medium carrot, cut into small squares
  • 1/2 sm
    onions, finely chopped
  • 1 lg
    garlic clove, minced
  • 1
    bay leaf
  • 1/2 tsp
    salt
  • 5
    parsley sprigs
  • FINISHING INGREDIENTS
  • small croutons fried in butter, optional

How To Make chestnut-and-lentil soup

  • 1
    Preheat oven to 350.
  • 2
    Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them.
  • 3
    Place chestnuts on baking sheet.
  • 4
    Bake until skins have opened and meat is tender, about 20 minutes.
  • 5
    When cool enough to handle, peel and dice them into small pieces.
  • 6
    Set aside.
  • 7
    Rinse lentils and combine them in soup pot with the water.
  • 8
    Bring to boil.
  • 9
    Cook a few minutes at gentle boil, removing foam that forms on surface.
  • 10
    Add carrot, celery, onion, garlic, bay leaf, salt and parsley.
  • 11
    Lower heat and simmer until lentils are tender, about 35 minutes.
  • 12
    When done, remove parsley sprigs and bay leaf.
  • 13
    Correct seasoning and add salt, if necessary.
  • 14
    Puree half the lentils until smooth, then recombine them with the rest.
  • 15
    FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then add roasted chestnuts and herbs.
  • 16
    Cook over medium heat, stirring frequently, for several minutes. Add wine and tomato paste.
  • 17
    Stir to dissolve tomato paste and cook a few minutes to reduce wine.
  • 18
    Stir in lentil mixture and simmer gently 20 minutes.
  • 19
    If soup is too thick, thin it with a little water, stock or cream until of right consistency.
  • 20
    Taste for salt and season with pepper.
  • 21
    Serve with spoonful of olive oil swirled into each bowl.
  • 22
    Sprinkle with parsley and croutons, if desired.

Categories & Tags for Chestnut-and-Lentil Soup:

ADVERTISEMENT
ADVERTISEMENT