Lentil & Chestnut Soup
This was developed because I inherited some vacuum packed chestnuts. I confess, about 2 years ago. But I was confident that they were still good, and dying to get them out of the fridge.
A quick Google revealed some online remnants of a Nigella recipe, so I took the baton and ran with it- this is what came out!
It’s very hearty, a little sweet, and perfect for dinner on a cold night.
- 1 cup brown/blonde lentils
- 1 package vacuum packed chestnuts (or a can if you can find that)
- Sprinkle of dried thyme
- 1 small onion
- 1 leek
- 1 carrot
- A large glug of olive oil
- 2 1/2 liters stock (your choice what kind
- A splash of cream (optional)
- Chop the onion, leek, carrot and celery. Soften in a large, thick-bottomed saucepan with a large glug of olive oil.
- Add the lentils (rinsed and picked through) and stock. Bring to the boil and simmer for 40 minutes until the lentils are very soft.
- In a separate bowl, add the chestnuts, and a few ladlefuls of hot broth. Puree with a hand blender until it's mostly creamy (there can be some chunks, that's fine too!)
- Add the chestnut mixture into the soup and simmer for another 20 minutes.
- Taste and season with salt, pepper, and dried thyme.
- You can add a splash of cream and a bit of chopped parsley as garnish at the table.