Chestnut, Lentils and Vegetable Stew4 Reviews
- Prep: 15 min
- Cook: 1 hr 25 min
- Ready In: 1 hr 40 min
“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!” - by experimentalbakerandcook
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 232 cal
- 6.1 g
- 39 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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 Ch..." See moreestnuts 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!"
"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. ..." See more"
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