Lentil Soup with Chestnuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 13 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Soak the lentils in the grape juice overnight.
- If you use peeled chestnuts, scratch them crosswise, blanch them in boiling water, then quench and peel them.
- Cook the lentils with grape juice, bay leaves, allspice and black pepper for 30-45 minutes. If necessary, add water in between.
- Peel and dice shallots. Clean the carrots and celery and cut into slices.
- 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.
- Tip: You can also season with game spices, a little gingerbread spices and dried forest mushrooms.
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