Name: Best Lentil and Chestnut Soup Recipe
Prep time: 12 h
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: ½ lb dry lentils; 16 coarsely crumbled, cooked chestnuts; 2 tbsp. olive oil; 1 diced onion; ¼ tsp cinnamon; 1 bay leaf; 1 tsp chopped fresh thyme; 4 cups vegetable, meat or poultry stock water; 2 tbsp tomato paste; salt; fresh black pepper; optional for garnish fried bread croutons; 3 tbsp chopped parsley; 1 tbsp chopped fresh thyme

Try this protein-rich but easily vegetarian chestnut soup anytime of year. Dry lentils are low in cholesterol and sodium, so you won’t have to worry much about watching what you eat. It’s a meal that’s nutritious and delicious in one.

How To Make Best Lentil and Chestnut Soup

A heart-warming vegetable soup made from low sodium and low-cholesterol dry lentils, making it a a healthy yet scrumptious dish.

½ lb dry lentils
16 chestnuts (coarsely crumbled, cooked )
2 tbsp. olive oil
1 onion (diced)
¼ tsp cinnamon
1 bay leaf
1 tsp fresh thyme (chopped )
4 cups water (vegetable, meat or poultry stock)
2 tbsp tomato paste
salt
fresh black pepper
fried bread croutons (optional for garnish)
3 tbsp parsley (chopped )
1 tbsp fresh thyme (chopped )

Soak the lentils in water to cover for a few hours or overnight (12 hours).
Melt the pancetta fat and cook the onion over moderate heat until tender, about 8 minutes, adding salt and a little cinnamon if desired. (The cinnamon will play up the sweetness of the onion, pancetta and chestnuts.)
Add the lentils, bay leaf, thyme and water or stock, and bring up to a boil.
Reduce the heat and simmer until the lentils are tender but not falling apart.
Add the tomato paste and chestnuts and simmer for 5 minutes.
Season to taste with salt and pepper.
Garnish with fried bread croutons if desired, and chopped parsley and thyme.

How To Make Best Lentil and Chestnut Soup

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A heart-warming vegetable soup made from low sodium and low-cholesterol dry lentils, making it a a healthy yet scrumptious dish.

Prep: 12 hrs

Cook: 30 mins

Total: 45 mins

Serves:

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Ingredients

½ lb dry lentils
16 chestnuts, coarsely crumbled, cooked
2 tbsp. olive oil
1 onion, diced
¼ tsp cinnamon
1 bay leaf
1 tsp fresh thyme, chopped
4 cups water, vegetable, meat or poultry stock
2 tbsp tomato paste
salt
fresh black pepper
fried bread croutons, optional for garnish
3 tbsp parsley, chopped
1 tbsp fresh thyme, chopped

Instructions

Soak the lentils in water to cover for a few hours or overnight (12 hours).
Melt the pancetta fat and cook the onion over moderate heat until tender, about 8 minutes, adding salt and a little cinnamon if desired. (The cinnamon will play up the sweetness of the onion, pancetta and chestnuts.)
Add the lentils, bay leaf, thyme and water or stock, and bring up to a boil.
Reduce the heat and simmer until the lentils are tender but not falling apart.
Add the tomato paste and chestnuts and simmer for 5 minutes.
Season to taste with salt and pepper.
Garnish with fried bread croutons if desired, and chopped parsley and thyme.