Italian Lentil and Chestnut Soup

Name: Italian Lentil and Chestnut Soup - Romina P.
Ingredients: I added some smoked bacon (only the meat) to my soup. For 6 people: 280 g dried lentils; 250 g chestnuts; 2 apples (the ones with firm flesh that hold up well to baking); 100 g bacon (I replaced it with 2 tablespoons of oil); 2 cloves of garlic; 1 small onion (I used green onion); 2 stalks of celery; 200 g peeled tomatoes (from a can); 1 bunch of fresh parsley; oil; salt; pepper. In the original recipe; I also added 2 small carrots and 100 g smoked pancetta (bacon; only the meaty part). I used cherry tomatoes canned in tomato juice.

Soups - Italian Lentil and Chestnut Soup by Romina P. - Recipia

To prepare a delicious and comforting lentil soup with pancetta and chestnuts, the first essential step is to soak the lentils. This process will help reduce the cooking time and improve their texture. Let the lentils soak in cold water for 1-2 hours, then drain the water and rinse them under cold running water to remove impurities. Now, it's time to add fresh water and bring the lentils to a boil. A great idea is to add diced smoked pancetta to the pot. The smoky flavor of the pancetta will enrich the soup and provide an unmistakable taste. While the lentils are boiling, we will take care of the chestnuts. Score each chestnut with a sharp knife and place them on a baking tray. Preheat the oven to maximum temperature, about 240 °C, and roast the chestnuts for 20 minutes or until the shell becomes slightly crackled. It is important to remove the chestnuts from the oven one by one and keep them warm, as this makes them much easier to peel. After taking them out of the oven, carefully peel the chestnuts, making sure to remove both the outer shell and the thin skin covering the flesh. Although some may break, do not worry – we will break them into larger or smaller pieces, as preferred. If desired, the chestnuts can also be boiled, and they will yield a similar result. In another pot, finely chop the carrots, celery, and onion and add them to the pot where you will prepare the soup. Let the vegetables sauté with a little salt and a few whole garlic cloves, adding two tablespoons of water to prevent sticking. After about 10 minutes, remove the garlic to prevent it from overpowering the soup's flavor. Now, add the chopped tomatoes and the parsley stems, letting them simmer for 10 minutes. Once the parsley stems have done their job, remove them from the soup. Peel the apples and core them, then cut them into very small pieces. These will provide a delicious contrast to the other ingredients. Finally, combine the cooked lentils, the smoked meat, the peeled and broken chestnuts, the apple pieces, and the water in which the lentils cooked, adjusting the amount to achieve a dense and consistent soup. Divide the soup into plates or bowls and serve it with a drizzle of extra virgin olive oil, sprinkling a little freshly ground pepper on top. This soup is not only nourishing but also full of flavors that blend harmoniously, offering a memorable culinary experience.

Ingredients

I added some smoked bacon (only the meat) to my soup. For 6 people: 280 g dried lentils
250 g chestnuts
2 apples (the ones with firm flesh that hold up well to baking)
100 g bacon (I replaced it with 2 tablespoons of oil)
2 cloves of garlic
1 small onion (I used green onion)
2 stalks of celery
200 g peeled tomatoes (from a can)
1 bunch of fresh parsley
oil
salt
pepper. In the original recipe
I also added 2 small carrots and 100 g smoked pancetta (bacon
only the meaty part). I used cherry tomatoes canned in tomato juice.

Italian Lentil and Chestnut Soup

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