Italian Lentil and Chestnut Stew
The lentil and chestnut soup is great! Between roasting chestnuts and cooking stew, my apartment is crammed with an exquisite aroma. The stew is good and lightweight and healthy and delicious and tasty! Chestnuts work great in stews adding a pleasant touch of flavor and a pleasant contrasting texture. I served the soup with garlic cheese toast and topped with a touch grated Parmigiano Reggiano. Truly a seasonal soup for a cool fall day!
1 ounce dried porcini mushrooms
1 tablespoon of vegetable oil
1 onion (diced)
1 carrot (diced)
1 rib celery (diced)
2 garlic cloves (chopped)
1 cup dried lentils
2 cups water (or stock)
1/2 cup roasted chestnuts (or boiled chestnuts)
1 tablespoon of balsamic vinegar
1 bay leaf
1 sprig of thyme
Parmigiano Reggiano crust (optional)
salt and pepper to taste
1 handful parsley (chopped)
1.Pour 1 cup of boiling water over the dried porcini mushrooms and let it steep for half-hour .
2.Heat oil during a large saucepan.
3.Add the onions, carrots and celery and saute until tender, about 10 to fifteen minutes.
4.Add the garlic and saute until fragrant, about one minute.
5.Slice quickly, save the liquid.
6.Add the mushrooms, water, lentils, water, chestnuts, balsamic vinegar, bay leaves, thyme, Parmigiano Reggiano skin, salt and pepper to the pan and convey to a boil, covered, until let the lentils turn hard , about 20-30 minutes.
7.Remove from head and stir in parsley.