Italian Lentil and Chestnut Stew

A delicious Italian Lentil and Chestnut Stew that is perfect for cold fall days! Warm & comforting, easy, vegan & gluten-free recipe.

📝 Ingredients

• 1 cup lentils, dry (brown or green)
• 2 bay leaves
• 1/2 tsp fresh thyme
• 2 cups vegetable stock
• 1 tbsp olive oil
• 1 onion
• 3 cloves garlic
• 2 carrots, medium-sized
• 1 celery stalk, medium-sized
• 3/4 cup tomato sauce
• 1 cup cooked chestnuts, peeled
• 100 grams baby spinach

👨‍🍳 Instructions

1. 1Finely dice the onion, garlic, and celery stalk,...: Finely dice the onion, garlic, and celery stalk, slice the carrots.
2. 2In a large pot, heat a tablespoon of...: In a large pot, heat a tablespoon of olive oil, then add in the diced onion, celery, and sliced carrots. On medium heat gently saute and stir frequently, until the vegetables soften. Stir in the minced garlic, then pour over with the 3/4 cup of tomato sauce. Give it a stir and let cook for about 5 minutes.
3. 3Rinse the lentils, then add to the pot...: Rinse the lentils, then add to the pot along with 2 bay leaves, a sprinkle of thyme, and 2 cups of vegetable stock. Bring to a boil, then lower the heat, and let it simmer on low for about 30 minutes, until the lentils are cooked through. If the soup gets too thick, you can reduce it with a splash of water.
4. 4Separately cook about 1 cup of chestnuts, then...: Separately cook about 1 cup of chestnuts, then peel them. You can also use pre-cooked.
5. 5Once the lentils are cooked, crumble the chestnuts...: Once the lentils are cooked, crumble the chestnuts into the stew, and stir in the baby spinach.
6. 6Taste the stew before serving and if needed,...: Taste the stew before serving and if needed, season with salt and pepper to your taste.