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

Steps

1. 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.
2. 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.
3. 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.