1 small onion

½ leek

1 carrot

1 stick celery

1 tablespoon olive oil

225 grams red lentils

1 ½ litres vegetable stock

225 grams cooked chestnuts


double cream, to serve


1. Finely chop the onion, leek, carrot and celery. Heat the oil in a pan, add the chopped vegetables and let sweat and soften in the fat. Add the lentils and stir, then add the stock. Bring to the boil and simmer until The lentils are very soft (about 40 minutes). Add the chestnuts and simmer for a further 20 minutes or so. Liquidize until smooth, adding water as you need. When you want to serve it, reheat and, at the to table, sprinkle each full bowl of soup with parsley and lace with cream.

2. From: How To Eat by Nigella Lawson Copyright © Nigella Lawson 1998 Recipes reproduced by permission of Chatto & Windus, division of Random House UK Limited All other rights reserved to the Publisher How To Eat is available in bookstores across Canada

See more: Appetizer, Beans, Christmas, Vegetarian

comments powered by Disqus