Lentil and Chestnut Soup
Recipes Main Dish Meal ideas Soups and stews Vegetarian
Description
Red lentils, canned chestnuts, fresh veggies and vegetable stock work together to make a truly delicious soup. Serve it with freshly chopped parsley and a bit of heavy cream for a dish that everyone will rave about.
Ingredients
2 T. olive oil
1 small onion, diced small
1/2 leek, diced small
1 medium carrot, diced small
1 celery stalk, diced small
1 c. red lentils
6 1/3 c. vegetable stock
8 oz. chestnuts from a can or a jar
2 T. chopped parsley, for serving
heavy cream, for serving
Directions
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Pour the oil into a large Dutch oven over medium heat. When warm, add the onion, leek, carrot, and celery; cook, stirring occasionally, until the vegetables are soft but not browned.
Add the lentils; stir well; pour in the stock. Bring to a boil over high heat; reduce heat to a simmer. Cook until the lentils are very soft, about 40 minutes. Add the chestnuts; simmer for another 20 minutes.
Carefully puree the soup in a blender in batches. When done, return the soup to the Dutch oven to warm up. Season to taste with salt and pepper.
Serve with parsley and a drizzle of heavy cream.
4-6 servings.