Italian Lentil and Chestnut Stew

Italian Lentil and Chestnut Stew


When I was at the market on the weekend I came across some chestnuts and since I had not even seen chestnuts in a while so I immediatly picked some up. When I got home I looked through my bookmarks for interesting recipes with chestnuts I came across this one for an Italian lentil and chestnut stew on Mostly Eating that sounds really good. Most of the time when I have used chestnuts in the past it has been in sweet dishes and I liked the sound of using them in a savoury stew for a change. I also liked that this stew used lentils which I have been wanting to use more often. I pretty much stuck to the original recipe though I swapped some thyme in for the rosemary and I tossed in the rind of some parmigiano reggiano for some extra flavour.

The first thing that I needed to do was to get the chestnuts out of their shells and there are two ways to do so; I went with roasting the chestnuts but you could also go with boiling. The lentil and chestnut stew turned out really well! Between roasting the chestnuts and cooking the stew, my apartment was filled with some amazing aromas. The stew was nice and light and healthy and tasty and good! The chestnuts worked really well in the stew adding a nice hint of flavour and a nice contrasting texture. I served the stew with some cheesy garlic toast and garnished it with a bit of grated parmigiano reggiano. What a perfectly seasonal stew for a cool autumn day!

Italian Lentil and Chestnut Stew

(makes 4 servings)
Printable Recipe

Ingredients:
1 small package dried porcini mushrooms
1 tablespoon olive oil
1 onion (diced)
1 carrot (diced)
1 rib celery (diced)
2 cloves garlic (chopped)
1 cup puy lentils
2 cups water (or broth)
1/2 cup roasted chestnuts (or boiled chestnuts)
1 tablespoon balsamic vinegar
1 bay leaf
1 sprig thyme
parmigiano reggiano rind (optional)
salt and pepper to taste
1 handful parsley (chopped)

Directions:
1. Pour 1 cup of boiling water over the dried porcini mushrooms and let soak for 30 minutes.
2. Heat the oil in a large sauce pan.
3. Add the onion, carrot and celery and saute until tender, about 10-15 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Slice the porcini mushrooms retaining the liquid.
6. Add the mushrooms, their water, the lentils, water, chestnuts, balsamic vinegar, bay leaf, thyme, parmigiano reggiano rind, salt and pepper into the sauce pan and simmer covered until the lentils are al dente, about 20-30 minutes.
7. Remove from head and stir in the parsley.

Similar Recipes:
Palak Dal
Ham and Lentil Soup
Sausage on Lentils and Greens
Wild Mushrooms Sauteed in Butter, Sherry and Lemon
Brussels Sprouts with Pancetta and Chestnuts
Lentil Stew with Italian Sausage and Kale

30 comments:

VeggieGirl said...

So hearty and delectable!

Anonymous said...

'Eatable' soup! Sounds (and looks) lovely!

Jenn said...

This is the third delicious lentil dish I've seen today. It's a sign. I need to get me some lentils, STAT!!

chriesi said...

That sounds very good!

James P. Walsh said...

Good job. Lentil is a much neglected legume and I have some in my cupboard. Time to make some more soup over the next few days.

♥peachkins♥ said...

WOW!

MeetaK said...

oh i love lentils and this look simple hearty and satisfying!

Nina Timm said...

Oh Lord, Kevin, this stew looks so flavorsome and good!!!

Rosa's Yummy Yums said...

That is one luxurious lentil salad! A delightful flavor combo!

Cheers,

Rosa

Ninette said...

Looks terrific as always. I've never had this combination before.

Joanne said...

I don't think I've ever even had chestnuts in my life! They sound so good though as does this stew. I think it's time for me to branch out and try these things.

George Gaston said...

Oh Kevin, that looks so good! It is raining here today and that stew would be a perfect way to get through the day. Thanks...

mycookinghut said...

This is great hearty meal!

meeso said...

Right on! Awesome winter dinner!

Cakebrain said...

oooh! looks like comfort food to me!

Fitness Foodie said...

Love lentils in stew or soup. Nice and hearty for this dreary day.

pigpigscorner said...

Wow, this looks and sounds so tasty!

Gloria said...

aaah! Kevin when I come here always Im finish hungry! I love lentils and this look delicious!! gloria

Taste of Beirut said...

mmm. I am going to have to try this! unusual and so delicious!

Cara said...

I have never cooked with fresh chestnuts - you may have just inspired me.

kellypea said...

I have had a craving for lentil something for the last few days. This really sounds delicious. Perfect for the season.

to2sassy said...

I have been trying to eat more meatless dishes with lentils being high on my list but everything ends up with cumin and curry a other "indianish" spices though I love it I need some variety. This sounds like it could fit the bill!

Jenn/CinnamonQuill said...

A grand combination, especially for holiday time. I'm seeing these on our Thanksgiving table? Wonderful!

Spryte said...

Mmmm... that looks so delicious!!

Meagan said...

Wow I can't wait to try this stw. Lentils can be so delicious... thanks again for annother brilliant recipe!

kimberly said...

finally got around to making this tonight. we found that 30 minutes wasn't long enough for the lentils to soften. we added another cup of water and another 10 minutes to simmer.

Fi said...

This looks divine.

Rochelle said...

so great! thanks for sharing :)

Justin said...

Just made it for dinner and the porcini and parmesan rind make for the most meaty vegetarian dish I've had in a while! I would suggest chopping the chestnuts a little as a whole one pretty much takes over a mouthful.

aron said...

Thanks for posting this. It was great! Very satisfying and savory. My husband and I are trying to eat less meat too, and also trying to find ways of using up the chestnuts we have.

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