Lentil and Chestnut Soup
- 2 tablespoons olive oil
- 1 small onion, minced
- 1/2 leek, minced
- 1 medium carrot, minced
- 1 celery stalk, minced
- 1 cup red lentils
- 6 1/3 cups vegetable stock
- 8 ounces canned chestnuts
- 2 tablespoons chopped parsley
- heavy cream, for serving.
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrot, medium (1)
- Celery stalk (1)
- Chestnuts, canned (8 ounces)
- Leek (1/2)
- Onion, small (1)
- Parsley (2 tablespoons)
- Red lentils (1 cup)
- Canned Goods
Vegetable stock (6 1/3 cups)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Dairy
- Heavy cream (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 24, 2012 (11 months ago).
30 people saved this recipe.
