Lentil & Chestnut Soup

Lentil & Chestnut Soup - 2 Guiding Stars

Active Time

30 min.

Total Time

1 hour 15 min

Servings

4 (557 g)

Fresh chestnuts are a treat only available during the winter holiday season in most regions, but canned are available year-round, making this soup a treat you can enjoy anytime. Fresh do substitute well for canned if you can get them!

Tip: If you don’t have an immersion blender, allow the soup to cool and puree in small batches in a regular blender or food processor. Underfill the container and cover the vent loosely with a kitchen towel to avoid a hot mess.

Ingredients

2 Tbsp. olive oil
1 onion, minced
½ leek, minced
1 carrot, minced
1 stalk celery, minced
1 cup red lentils
6⅓ cups low-sodium vegetable stock
8 oz. canned chestnuts
Pepper, to taste

Optional Garnishes*:

2 Tbsp. chopped fresh parsley
Plain Greek yogurt

Directions

Heat the oil in a large, heavy-bottomed pan over medium heat. Add the onion, leek, carrot, and celery. Cook, stirring occasionally, until the vegetables soften (4-5 minutes).
Stir in the lentils and stock. Bring to a boil over high heat then reduce heat to maintain a simmer. Cook until the lentils are very soft (30-40 minutes).
Add the chestnuts and simmer until just tender (15-20 minutes).
Carefully puree the soup in batches using an immersion blender. If desired, serve garnished with parsley and a dollop of plain Greek yogurt.

*Optional garnishes have not been included in the rating of this recipe.

Nutritional analysis per serving: Calories 355; Total Fat 8.5g (12% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 250mg (11% DV); Total Carbohydrate 54g (20% DV); Dietary Fiber 10g (36% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 0% DV; Calcium 8% DV; Iron 20% DV; Potassium 10% DV; Molybdenum 45% DV; Copper 35% DV; Manganese 25% DV.