New Menu Chestnut, Lentils and Vegetable Stew

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Chestnut, Lentils and Vegetable Stew

"This is a pleasing wintry weather stew or soup that everybody loves in my family. It is so comforting on a chilly iciness night time, or it may be a Thanksgiving dish replacement for vegetarians. It tastes superb day after today! Experiment with the vegetable mixtures!"

Ingredients :

three tablespoons olive oil
1/2 onion, finely chopped
five cloves garlic, minced
three celery ribs, chopped
four 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

Instructions :

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

Pour the olive oil into a huge, deep pot set over medium-high heat. Stir in the onion and garlic; cook until obvious, approximately five mins. Add the celery, carrots, vegetable broth, and water; cook dinner for 10 to 15 mins. Reduce warmness to medium, pour in the tomatoes, and cook 10 to fifteen minutes extra. Reduce warmness to low, and blend in the lentils and chestnuts; cook dinner for 1 hour till the chestnuts soften. Pour in greater water to skinny the stew, if preferred. Season to flavor with salt and pepper.

Notes :

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