Such a creamy soup with chestnuts and lentils will not only warm your stomach and your soul. In Italy we also firmly believe that it brings us luck.Especially if it's made with the right lentils.
5 from 2 votes
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Main Course, main dish, Soup
Cuisine Abruzzo, Italian, Italy
Servings 4serves
Calories 384kcal
Ingredients
200glentilsItalian lentils are prefered
2bay leaves
olive oilextra virgin
200gchestnutscooked
200gpotatoes
1pinchmarjoram
½chili pepper
2tablespoontomatoesstrained
salt
pepper
Also:
4sliceswhite bread
parsley
Parmesanor Pecorino if wished
Instructions
Cook the lentils with the bay leaves until soft according to the instructions on the package. This usually takes about 20 minutes for Italian lentils. I would personally recommend a variety that does not need to be soaked. Good to know: for soups, lentils should be salted after cooking, otherwise they tend to stay firm to the bite.
Heat the olive oil in a pot and flavour with the chilli pepper. Remove the chilli pepper. Add the marjoram and gradually add the drained lentils, half the chestnuts and the diced potatoes. Fry everything and season with salt and pepper. Add the strained tomatoes and a glass of hot water so that the vegetables and lentils are covered with liquid.
Let the soup simmer until the potatoes are soft. If you want to, you can puree the soup and possibly add a little more water. Sprinkle the slices of bread with olive oil, season with a pinch of salt and fry on both sides in a pan.
Decorate the chestnut and lentil soup with grated Pecorino (if you don't go vegan), fresh parsley and the remaining chopped chestnuts. Serve hot with the bread slices.