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
Why This Recipe Works
A hearty and comforting meal that combines the earthiness of lentils with the sweet crunch of chestnuts. It’s packed with nutrients and full of warm, rich flavors that are perfect for chilly days. Plus, it’s a great way to enjoy a variety of vegetables in one bowl.
Practical Cooking Tips
- Soak the lentils beforehand to reduce cooking time and improve digestion.
- Use fresh chestnuts if possible, but canned or vacuum-packed ones work well too.
- Stir the stew occasionally to prevent the lentils from sticking to the bottom of the pot.
- Use fresh chestnuts if possible, but canned or vacuum-packed ones work well too.
- Stir the stew occasionally to prevent the lentils from sticking to the bottom of the pot.
Directions
Heat some olive oil in a large pot over medium-high heat. Toss in the chopped onion and garlic, and cook them until they’re soft and translucent, about 5 minutes. Then add the celery, carrots, vegetable broth, and a bit of water. Let everything simmer for 10 to 15 minutes so the flavors start to come together. Turn the heat down to medium, stir in the tomatoes, and cook for another 10 to 15 minutes. Next, lower the heat to low and add the lentils and chestnuts. Let the stew cook gently for about an hour, until the chestnuts are tender. If the stew feels too thick, just add a splash more water to loosen it up. Finally, season with salt and pepper to your liking and give it a good stir before serving.
Serving Combinations
Serve this stew warm with a slice of crusty bread or over a bed of fluffy rice. A dollop of plain yogurt or a sprinkle of fresh herbs like parsley or thyme can add a nice touch. It also pairs well with a simple green salad for a complete meal.
Proper Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the stew has thickened too much. This stew can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
