Chestnut, Lentils and Vegetable Stew

Chestnut, Lentils and Vegetable Stew

6
experimentalbakerandcook 0

"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!"

Ingredients

1 h 40 m {{adjustedServings}} servings 232 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

6
  1. 12 Ratings

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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 Fre...

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.

Delicious and a nice variation on the winter stews I make. Like another reviewer said, it's wonderful to find hearty meatless meals that taste great! I added chopped potatoes and carrots to the ...