Italian Lentil and Chestnut Stew
- 1 small package dried porcini mushrooms
- 1 tablespoon olive oil
- 1 onion (diced)
- 1 carrot (diced)
- 1 rib celery (diced)
- 2 cloves garlic (chopped)
- 1 cup puy lentils
- 2 cups water (or broth)
- 1/2 cup roasted chestnuts (or boiled chestnuts)
- 1 tablespoon balsamic vinegar
- 1 bay leaf
- 1 sprig thyme
- parmigiano reggiano rind (optional)
- salt and pepper to taste
- 1 handful parsley (chopped)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Bay leaf (1)
- Carrot (1)
- Celery, rib (1)
- Chestnuts, roasted (1/2 cup)
- Garlic (2 cloves)
- Onion (1)
- Parsley (1 handful)
- Porcini mushrooms, dried (1 small package)
- Puy lentils (1 cup)
- Thyme (1 sprig)
- Condiments
- Balsamic vinegar (1 tablespoon)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and pepper (1)
- Drinks
- Water (2 cups)
- Dairy
- Parmigiano reggiano (1)
Preparation
Read recipe preparation on closetcooking.com
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Published October 23, 2009 (3 years ago).
5 people saved this recipe.
