Chestnut, Lentils And Vegetable Stew
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
60
Spice
49
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Olive Oil5 cloves
Garlic (minced)32 fluid ounce
Vegetable Broth (container)2 cups
Water430 g
Brown Lentils (can)1 pinch
SaltDirections:
1
Pour the olive oil into a large, deep pot set over medium-high heat
2
Stir in the onion and garlic; cook until transparent, about 5 minutes
3
Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes
4
Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more
5
Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften
6
Pour in more water to thin the stew, if desired
7
Season to taste with salt and pepper