Abruzzese Chestnut Lentil Soup Recipes

LENTIL SOUP WITH GOAT CHEESE AND ARUGULA

Steps:

• Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add carrots and celery to stockpot; continue cooking until soft, about 10 minutes. Pour vegetable broth, water, and white wine over the mixture. Stir crushed tomatoes, lentils, paprika, bay leaves, honey, salt, and black pepper into the mixture; bring to a boil, reduce heat to medium-low, cover the stockpot, and simmer, stirring occasionally, until the lentils are soft, about 1 hour.
• Remove and discard bay leaves. Ladle into bowls and top with arugula and goat cheese to serve.

ABRUZZESE CHESTNUT AND LENTIL SOUP

Steps:

• For this soup you will need a heavy-bottomed soup pot or saucepan, 6-quart capacity or larger. Rinse the dried chestnuts, and put them in a bowl with cold water to cover by at least 4 inches. Let soak in a cool place for 8 hours or overnight, and drain them when you start cooking the soup. Pour the olive oil into the soup pot, set over medium-high heat, and drop in the crushed garlic cloves. Cook for a couple of minutes, until they're sizzling and lightly colored, then drop in the herb sprigs and bay leaves, and cook for a minute. Stir in the crushed tomatoes, bring the juices to a boil, and cook for a minute or two, to concentrate the flavors. Pour in the water, stir well, add the basil leaves and drained chestnuts, and cover the pot. Bring to a boil over high heat, then set the cover ajar and cook at a gentle boil, reducing gradually, until the chestnuts have softened and have started to crumble, about 1 1/2 hours. Rinse the lentils, and stir them into the soup along with the salt. Return to a full boil, and cook, cover ajar, for 30 minutes or more, until the lentils are tender (timing depends on lentil size and variety) and the broth is flavorful. Ladle the soup into warm bowls. Sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil. Serve right away, with more grated cheese at the table.

CHESTNUT, LENTILS AND VEGETABLE STEW

Steps:

• Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.

ABRUZZESE CHESTNUT & LENTIL SOUP

Steps:

• Rinse the dried chestnuts, and put them in a bowl with cold water to cover by at least 4 inches. Let soak in a cool place for 8 hours or overnight, and drain them when you start cooking the soup.
• Pour the olive oil into the soup pot, set over medium-high heat, and drop in the crushed garlic cloves. Cook for a couple of minutes, until they're sizzling and lightly colored, then drop in the herb sprigs and bay leaves, and cook for a minute. Stir in the crushed tomatoes, bring the juices to a boil, and cook for a minute or two, to concentrate the flavors.
• Pour in the water, stir well, add the basil leaves and drained chestnuts, and cover the pot. Bring to a boil over high heat, then set the cover ajar and cook at a gentle boil, reducing gradually, until the chestnuts have softened and have started to crumble, about 1 1/2 hours.
• Rinse the lentils, and stir them into the soup along with the salt. Return to a full boil, and cook, cover ajar, for 30 minutes or more, until the lentils are tender (timing depends on lentil size and variety) and the broth is flavorful.
• Ladle the soup into warm bowls. Sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil. Serve right away, with more grated cheese at the table.