Lentil Soup with Chestnuts

Summary

Ingredients

• 250 g lentils
• 700 ml grape juice, red
• 500 g chestnuts, vacuum-sealed
• 1 bay leaf
• 3 allspice grains
• 5 black peppercorns
• 2 shallot (s)
• 200 g carrot (s)
• 150 g celery
• 20 g butter
• 0.5 liter ½ game stock from the jar
• salt
• Pepper from the grinder

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Instructions

1. Soak the lentils in the grape juice overnight.
2. If you use peeled chestnuts, scratch them crosswise, blanch them in boiling water, then quench and peel them.
3. Cook the lentils with grape juice, bay leaves, allspice and black pepper for 30-45 minutes. If necessary, add water in between.
4. Peel and dice shallots. Clean the carrots and celery and cut into slices.
5. Heat the butter and stew the prepared vegetables for 15 minutes. Add the vegetables, stock and chestnuts to the lentils. Heat and season with salt and pepper.
6. Tip: You can also season with game spices, a little gingerbread spices and dried forest mushrooms.