Chestnut, Lentils and Vegetable Stew Recipe - Allrecipes.com
Chestnut, Lentils and Vegetable Stew Recipe
  • READY IN ABOUT hrs

Chestnut, Lentils and Vegetable Stew

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 25 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Jan 22, 2008

This recipe was delicious! I am vegetarian and always looking for yummy hearty main course recipes. This has a really nice flavor and is hearty. I had a hard time finding canned or jarred French Chestnuts after the holidays were over, but then found them at Treasure Island by Rolands in a glass 14 oz jar which was perfect. I think next time I would use a bit less water (maybe half a cup less)since it was a bit too watery. Also, I made basmati rice and served the stew on the rice which was perfect to soak up the juices/liquid of the stew. After dinner, I put the left over rice into the pot with the leftover stew and it heated up great over the next couple of days. I'll definitely make it again and serve it with rice again. Yummy!

 
Jun 16, 2009

Very good. I added cumin and curry for a little extra flavour. I also reduced the amount of liquid I used and think if you followed it exactly it would be quite watery.

 

11 Ratings

Feb 28, 2013

I give my version 5 stars - I did a bit of tweaking - see below. This stew initially came out a bit watery and unappetising and reminded me of my attempts at cooking as a student in the 70s. So I cooked it in the oven at a low temp for another couple of hours ie total of 3 - 4 hours. Then I used a potato masher at the end to mash things up slightly and mingle flavours. I also added fresh herbs (thyme and sage, because I had them in the garden) and a glass of red wine before putting it in the oven. Next time I'll probably leave out or reduce the water. So my tweaked version was more de luxe and took longer to cook. It was gorgeous.

 
Apr 22, 2012

I was not expecting this to be as good as it was! I do not usually like stews so much but I was going back for seconds like everybody else! I couldn't find canned brown lentils and used dried. Delicious!

 
Apr 30, 2014

Based on the recipe without modifications, I gave four stars because it was a good and healthy dish. Everyone seemed to like it and ate it all up. However, it wasn't outstanding. I felt it lacked a bit of interesting flavors. Could have perhaps benefited from some added spices or herbs. As other reviewers also said, it came out a bit watery so we had it as a soup rather than a stew, which was fine.

 

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Nutrition

  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 465 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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