Chestnut-and-Lentil Soup

Chestnut-and-lentil Soup Recipe

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Ingredients

1 lb
chestnuts
light oil
1 c
french green lentils or brown lentils
2 qt
water
1
medium carrot, cut into small squares
1/2 small
onions, finely chopped
1 large
garlic clove, minced
1
bay leaf
1/2 tsp
salt
5
parsley sprigs

FINISHING INGREDIENTS

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)
salt
black pepper, coarsely ground
parsley, chopped
small croutons fried in butter, optional

How to Make Chestnut-and-Lentil Soup

Step-by-Step

  • 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.
  • 6Set aside.
  • 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.

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About Chestnut-and-Lentil Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy