Creamy Lentil and Chestnut Soup

In a large pot, combine the lentils, water, prepared onion, garlic, potatoes, tomatoes, chestnuts, bay leaf, salt and pepper, and olive oil.

Ingredients

240 mL of Onion

240 mL of Garlic

240 mL of Potatoes

240 mL of Tomato

240 mL of Lentils

950 mL of Water

240 mL of Chestnuts

1 piece of Bay Leaf

2½ mL of Salt And Pepper

15 mL of Olive Oil

Equipment

Stock Pot

Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the lentils and vegetables are tender.

Ingredients

240 mL of Lentils

Equipment

Stock Pot

Stove

Remove the pot from the heat and allow it to rest for 15 minutes. Remove the bay leaf.

Ingredients

240 mL of Bay Leaf

Equipment

Stock Pot

Use an immersion blender to process the soup until it reaches a creamy, velvety consistency. Adjust seasoning with salt and pepper if needed.

Ingredients

2½ mL of Salt And Pepper

Equipment

Immersion Blender