Chestnut, Lentils and Vegetable Stew Tasty Recipes

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Chestnut, Lentils and Vegetable Stew

"This is a nice winter stew or soup that everybody loves in my circle of relatives. It is so comforting on a cold iciness night, or it can be a Thanksgiving dish replacement for vegetarians. It tastes amazing day after today! Experiment with the vegetable combinations!"

Ingredients :

three tablespoons olive oil
half of onion, finely chopped
five cloves garlic, minced
three 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 floor black pepper to flavor

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H40M

Pour the olive oil into a huge, deep pot set over medium-excessive warmness. Stir inside the onion and garlic; prepare dinner till obvious, about five mins. Add the celery, carrots, vegetable broth, and water; cook for 10 to fifteen minutes. Reduce heat to medium, pour within the tomatoes, and cook 10 to 15 mins greater. Reduce heat to low, and blend in the lentils and chestnuts; cook dinner for 1 hour until the chestnuts melt. Pour in more water to thin the stew, if favored. Season to flavor with salt and pepper.

Notes :

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