Name: Chestnut, Lentils and Vegetable Stew recipe
Ingredients: 3 tablespoons olive oil;½ 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

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Ingredients

3 tablespoons olive oil ½ 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

Nutrition Info

231.6 calories carbohydrate: 39 g cholesterol: : - fat: 6.1 g fiber: 6.3 g protein: 5.8 g saturatedFat: 0.9 g servingSize: - sodium: 416.4 mg sugar: 11.3 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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Chestnut, Lentils and Vegetable Stew

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