Lentil and chestnut soup with rosemary

Ingredients

For 1 serving

• Lentils60 g
• Dried chestnuts40 g
• Onion40 g
• Carrots50 g
• Celery30 g
• Whole wheat bread30 g
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: October – February

Method

1. The evening before, soak the dried chestnuts in a bowl of cold water; the next day drain them and remove any remaining skin.
2. Rinse the lentils in a sieve, picking out any small stones, and heat the vegetable stock. Peel the onion, peel the carrot, trim the celery and chop everything finely.
3. In a pan heat the oil over a medium-low heat and sweat the chopped vegetables with a sprig of rosemary for 5 minutes, stirring, until the onion is translucent.
4. Add the lentils, chestnuts and hot stock, bring to the boil and simmer for 40 minutes over a low heat, half-covered, stirring now and then, until the lentils and chestnuts are tender and partly broken down; add hot water if it dries out too much.
5. In the last few minutes slice the wholemeal bread and toast it in a dry frying pan over a medium heat for 2–3 minutes a side, until crisp.
6. Remove the rosemary, season with salt and pepper and serve the soup with the toasted bread.