Chestnut, Lentils and Vegetable Stew

SUBMITTED BY: experimentalbakerandcook

"This is a nice winter stew or soup that everyone loves in my family. It is so comforting on a cold winter night, or it can be a Thanksgiving dish substitute for vegetarians. It tastes wonderful the next day! Experiment with the vegetable combinations!"

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PREP TIME	15 Min
COOK TIME	1 Hr 25 Min
READY IN	1 Hr 40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons olive oil
1/2 onion, finely chopped
5 cloves garlic, minced
3 celery ribs, chopped
4 carrot, peeled and sliced
1 (32 fluid ounce) container vegetable broth
2 cups water
1 (15 ounce) can stewed tomatoes, undrained
1 (15 ounce) can brown lentils
2 (7 ounce) cans French chestnuts
1 pinch salt and ground black pepper to taste

DIRECTIONS

Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.

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REVIEWS

Reviewed on Jan. 22, 2008 by Iris

This recipe was delicious! I am vegetarian and always looking for yummy hearty main course... MORE

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Nutritional Information

Chestnut, Lentils and Vegetable Stew