Soups & Stewsclosetcooking
Italian Lentil and Chestnut Stew
When I was at the market on the weekend I came across some chestnuts and since I had not even seen chestnuts in a while so I immediatly picked some up. When I got home
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Pour 1 cup of boiling water over the dried porcini mushrooms and let soak for ⏱️ 30 minutes.
water (or broth)2 cupsdried porcini mushrooms1 ounce
2
Heat the oil in a large sauce pan.
3
Add the onion, carrot and celery and saute until tender, about ⏱️ 10-15 minutes.
onion (diced)1carrot (diced)1
4
Add the garlic and saute until fragrant, about a minute.
garlic (chopped)2 cloves
5
Slice the porcini mushrooms retaining the liquid.
dried porcini mushrooms1 ounce
6
Add the mushrooms, their water, the lentils, water, chestnuts, balsamic vinegar, bay leaf, thyme, parmigiano reggiano rind, salt and pepper into the sauce pan and simmer covered until the lentils are al dente, about ⏱️ 20-30 minutes.
water (or broth)2 cupsdry lentils1 cupbalsamic vinegar1 tablespoonbay leaf1parmigiano reggiano rind (optional)
7
Remove from head and stir in the parsley.
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