Lentil and chestnut soup
There is no better comfort food for the cold season than this lentil and chestnut soup, hot, satiating and nutritious: my recipe to prepare it. If last Sunday, around the woods, you made a nice haul of chestnuts, roasted them on the fire, enjoyed a little like this, but also advance some to prepare a comforting soup. What? Follow my recipe of lentil and chestnut soup: mix the diced chestnuts with lard cut in the same way and brown both in a pan with oil and herbs, a little tomato puree and a little broth; After a few minutes, add the lentils previously soaked and boiled and complete cooking for 10 minutes. To serve the soup, do not forget a slice of toast and a little smoked oil for a dish that smells of autumn and embers in the fireplace.
Ingredients
200 g Lentils 250 g Roasted chestnuts50 g LardHomemade breadTomato pasteBay leafThymeBasilMarjoramSmoked extra virgin olive oilSaltPepper
Procedure
Soak the lentils for at least 1 hour. Drain and boil them in plenty of boiling water with a bay leaf for 40 minutes, salting towards the end of cooking. Reduce the chestnuts and lard into chunks. Collect them in a saucepan with 2 generous tablespoons of smoked oil, a sprig of thyme, one of marjoram, a few basil leaves and brown them over medium heat for 1-2 minutes; After 1 minute add 2 tablespoons of tomato puree and a ladle of hot water. Add salt, pepper and cook for 3-4 ', then add the lentils with a little cooking water and after 10 minutes turn off. Lightly toast the slices of bread and toast them in a pan for 1-2 minutes per side. Spread the slices of toast on the plates, add the soup and complete with finely chopped parsley and a drizzle of smoked oil. Serve hot immediately
There is no better comfort food for the cold season than this lentil and chestnut soup, hot, satiating and nutritious: my recipe to prepare it. If last Sunday, around the woods, you made a nice haul of chestnuts, roasted them on the fire, enjoyed a little like this, but also advance some to prepare a comforting soup. What? Follow my recipe of lentil and chestnut soup: mix the diced chestnuts with lard cut in the same way and brown both in a pan with oil and herbs, a little tomato puree and a little broth; After a few minutes, add the lentils previously soaked and boiled and complete cooking for 10 minutes. To serve the soup, do not forget a slice of toast and a little smoked oil for a dish that smells of autumn and embers in the fireplace.
Ingredients
200 g Lentils
250 g Roasted chestnuts
50 g Lard
Homemade bread
Tomato paste
Bay leaf
Thyme
Basil
Marjoram
Smoked extra virgin olive oil
Salt
Pepper
Procedure
Soak the lentils for at least 1 hour. Drain and boil them in plenty of boiling water with a bay leaf for 40 minutes, salting towards the end of cooking. Reduce the chestnuts and lard into chunks. Collect them in a saucepan with 2 generous tablespoons of smoked oil, a sprig of thyme, one of marjoram, a few basil leaves and brown them over medium heat for 1-2 minutes; After 1 minute add 2 tablespoons of tomato puree and a ladle of hot water. Add salt, pepper and cook for 3-4 ', then add the lentils with a little cooking water and after 10 minutes turn off. Lightly toast the slices of bread and toast them in a pan for 1-2 minutes per side. Spread the slices of toast on the plates, add the soup and complete with finely chopped parsley and a drizzle of smoked oil. Serve hot immediately
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