Lentil Stew with Roasted Chestnuts
From eatthispoem.com
55 min
A healing lentil stew with roasted chestnuts, aromatics, and goat cheese—comfort food for beginning again.
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| prepAdd 2 tablespoons extra-virgin olive oil to a heavy stock pot | ||||
| 240 ml diced onion | Sauté aromatics, season with salt, 5–7 min | Serve with goat cheese & parsley | ||
| 240 ml diced celery, cut into 1/4-inch pieces | ||||
| 240 ml diced carrots, cut into 1/2-inch pieces | ||||
| 2 large cloves garlic, minced | ||||
| 400 g black lentils | Add chestnuts, lentils & liquid; bring to boil | Simmer 40 min until lentils tender | Stir in soy sauce, taste & adjust seasoning | |
| 720 ml vegetable stock | ||||
| 720 ml water | ||||
| 150 g whole roasted chestnuts, chopped | ||||
| 1 tablespoon soy sauce | ||||
| 60 g goat cheese, crumbled | ||||
| Chopped Italian parsley, for garnish | ||||
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