Lentil and Chestnut Soup

Lentil and Chestnut Soup

About This Recipe

Yield:serves 4 to 6
Active time:30 minutes
Total time:1 hour and 15 minutes
This recipe appears in: Dinner Tonight: Lentil and Chestnut Soup


  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1/2 leek, minced
  • 1 medium carrot, minced
  • 1 celery stalk, minced
  • 1 cup red lentils
  • 6 1/3 cups vegetable stock
  • 8 ounces canned chestnuts
  • 2 tablespoons chopped parsley
  • heavy cream, for serving.


  1. 1

    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.

  2. 2

    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. Add the chestnuts and simmer for 20 more minutes.

  3. 3

    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. Serve with a sprinkling of parsley and a drizzle of heavy cream.


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