Read more: Dinner Tonight: Lentil and Chestnut Soup
- Yield:serves 4 to 6
- Active time: 30 minutes
- Total time:1 hour and 15 minutes
- 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.
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.
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.
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.