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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
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
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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.
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Nutrition
- Calcium: 44mg
- Calories: 235kcal
- Carbohydrates: 36g
- Fat: 6g
- Fiber: 12g
- Iron: 4mg
- Potassium: 568mg
- Protein: 11g
- Saturated Fat: 1g
- Sodium: 55mg
- Sugar: 2g
- Vitamin A: 312IU
- Vitamin C: 18mg
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