Chestnut, Lentils and Vegetable Stew

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 Thanksgiving dish substitute for vegetarians. It tastes wonderful the next day! Experiment with the vegetable combinations!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 40 mins
• Calories: 232 Calories

Ingredients

• 2 cups water
• 3 tablespoons olive oil
• 1 pinch salt and ground black pepper to taste
• 5 cloves garlic, minced
• ½ onion, finely chopped
• 3 celery ribs, chopped
• 1 (15 ounce) can brown lentils
• 1 (15 ounce) can stewed tomatoes, undrained
• 1 (32 fluid ounce) container vegetable broth
• 4 carrot, peeled and sliced
• 2 (7 ounce) cans French chestnuts

Recipe Instructions

Step 1

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 broth, 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.