This delicious and creamy Nigella lentil and chestnut soup is the perfect easy meal for a cozy night. Packed with nutritious ingredients like red lentils and chestnuts, it’s both hearty and satisfying. You can easily adjust the recipe using common ingredients, making it a flexible and comforting dish that’s perfect for any occasion.
Ingredients Needed:
- 30ml (2 tablespoons) olive oil
- 1 small onion, minced
- 1/2 leek, minced
- 1 medium carrot, minced
- 1 celery stalk, minced
- 200g (1 cup) red lentils
- 1.5L (6 1/3 cups) vegetable stock
- 225g (8 ounces) canned chestnuts
- 2 tablespoons chopped parsley
- Heavy cream, for serving
How To Make Lentil And Chestnut Soup?
- Cook the vegetables: Pour the olive oil into a large Dutch oven set over medium heat. Once warm, add the minced onion, leek, carrot, and celery. Cook, stirring occasionally, until the vegetables soften but don’t brown.
- Add lentils and stock: Stir in the red lentils, then pour in the vegetable stock. Bring to a boil over high heat, then reduce the heat and simmer. Cook for about 40 minutes until the lentils are very soft.
- Add chestnuts: Stir in the canned chestnuts and simmer for another 20 minutes.
- Puree the soup: Carefully puree the soup in a blender, doing this in batches if needed. Once done, return the soup to the pot and warm it back up.
- Serve: Season the soup with salt and pepper to taste. Serve with a sprinkle of chopped parsley and a drizzle of heavy cream.
Recipe Tips:
- Use fresh vegetables: Fresh onion, leek, carrot, and celery will improve the flavor and texture of the soup.
- Blend in batches: If your blender is small, blend the soup in small batches for a smoother consistency.
- Taste and adjust seasoning: Before serving, taste the soup and add more salt or pepper if needed.
- Add more chestnuts: If you enjoy chestnuts, feel free to add extra for a richer flavor.
- Choose a good vegetable stock: Using a high-quality vegetable stock will give the soup a more savory taste.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the soup to cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: To freeze, let the soup cool to room temperature, then place it in a freezer-safe container. It will stay fresh for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stove.
- Reheat: Pour the soup into a pot and heat on medium heat for 5-10 minutes, stirring occasionally.
Nutrition Facts:
- Calories: 375 kcal
- Total Fat: 11 g
- Saturated Fat: 1 g
- Cholesterol: 1 mg
- Sodium: 522 mg
- Potassium: 852 mg
- Total Carbohydrate: 53 g
- Dietary Fiber: 12 g
- Sugars: 3 g
- Protein: 11 g
Try More Nigella Lawson Recipes:
- Nigella Celeriac Soup Recipe
- Nigella Chestnut Soup
- Soupy Rice With Celeriac And Chestnuts
- Nigella Carrot And Coriander Soup
Nigella Lentil And Chestnut Soup Recipe
Description
This delicious and creamy Nigella lentil and chestnut soup is the perfect easy meal for a cozy night. Packed with nutritious ingredients like red lentils and chestnuts, it’s both hearty and satisfying. You can easily adjust the recipe using common ingredients, making it a flexible and comforting dish that’s perfect for any occasion.
Ingredients
Instructions
- Cook the vegetables: Pour the olive oil into a large Dutch oven set over medium heat. Once warm, add the minced onion, leek, carrot, and celery. Cook, stirring occasionally, until the vegetables soften but don’t brown.
- Add lentils and stock: Stir in the red lentils, then pour in the vegetable stock. Bring to a boil over high heat, then reduce the heat and simmer. Cook for about 40 minutes until the lentils are very soft.
- Add chestnuts: Stir in the canned chestnuts and simmer for another 20 minutes.
- Puree the soup: Carefully puree the soup in a blender, doing this in batches if needed. Once done, return the soup to the pot and warm it back up.
- Serve: Season the soup with salt and pepper to taste. Serve with a sprinkle of chopped parsley and a drizzle of heavy cream.
Notes
- Use fresh vegetables: Fresh onion, leek, carrot, and celery will improve the flavor and texture of the soup.
- Blend in batches: If your blender is small, blend the soup in small batches for a smoother consistency.
- Taste and adjust seasoning: Before serving, taste the soup and add more salt or pepper if needed.
- Add more chestnuts: If you enjoy chestnuts, feel free to add extra for a richer flavor.
- Choose a good vegetable stock: Using a high-quality vegetable stock will give the soup a more savory taste.
Nigella Lentil And Chestnut Soup Recipe