About this recipe:This is a nice winter stew or soup that everyone loves in my family. It is so comforting on a cold winter night, or it can be a Christmas main for vegetarians. It tastes wonderful the next day! Experiment with the vegetable combinations!
3 tablespoons olive oil
1/2 onion, finely chopped
5 cloves garlic, minced
3 celery stalks, chopped
4 carrots, peeled and sliced
1L vegetable stock
1 (400g) tin whole plum tomatoes, undrained
1 (400g) tin brown or Puy lentils
300g cooked and peeled chestnuts
salt and ground black pepper to taste
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Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable stock and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.
Definitely a yummy recipe! We cooked it to use up our left over chestnuts after Christmas and to give out stomachs a result from all of the rich Christmas foods. Delicious, filling and even impressed my teenage boy which was a big achievement for a dish with no meat and lentils in the title! Used red lentils as that's what was in the house and worked very well. - 03 Jan 2016
This is a very nice recipe I cook it for my Auntie each Christmas day dinner as She is vegetarian and use fresh chestnuts not tinned lentils and I like it to even thought I am not Vegetarian. - 11 Jan 2012