Lentil and Chestnut Soup

Name: Lentil and Chestnut Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 medium carrot, minced; 1 celery stalk, minced; 227 grams canned chestnuts; 4 servings heavy cream, for serving; 1 leek, minced; 2 Tbsps olive oil; 1 small onion, minced; 2 Tbsps chopped parsley; 237 milliliters red lentils; 1 liters vegetable stock

Lentil and Chestnut Soup might be just the main course you are searching for. This gluten free and vegetarian recipe serves 4. One serving contains 429 calories, 14g of protein, and 14g of fat. A mixture of parsley, olive oil, heavy cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the chestnuts you could follow this main course with the Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Pour the oil into a large Dutch oven set over medium heat. When warm, add the minced onion, leek, carrot, and celery. Cook, stirring occasionally, until the vegetables soften but don't brown.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Leek

Cooking Oil

Equipment you will use

Dutch Oven

Add the lentils, stir well, and then pour in the stock. Bring to a boil over high heat, and then reduce heat to maintain a simmer. Cook until the lentils are very soft, about 40 minutes.

Ingredients you will need

Lentils

Stock

Add the chestnuts and simmer for 20 more minutes.

Ingredients you will need

Chestnuts

Carefully puree the soup in a blender. (You'll probably have to do this in batches.) When done, return the soup to the pot to warm it back up. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper