Chestnut and Green Lentil Soup

This delicious soup is very warming on cold, winter days.

Serves 8
Preparation: 10 minutes (+ overnight soaking of the lentils)   
Cooking time: 25-30 minutes

2 tbsp olive oil
1 large leek, thinly sliced
1 large carrot, thinly sliced
2 garlic cloves, crushed
1 tsp sweet paprika
250g / 9oz chestnuts, peeled and chopped (reserve 4 chestnuts for garnish)
230g / 8oz green lentils, soaked overnight
1 tbsp red wine vinegar
1.5 litres / 51fl oz vegetable stock
flat leaf parsley, to garnish


  1. Heat the oil in a large saucepan. Add the leek, carrot and celery. Stir and cook over a low-medium heat until they start to soften (5-6 minutes).  Stir in the garlic and paprika. Add the chopped chestnuts, lentils, vinegar and stock. Bring to the boil, then cover and gently simmer for 20-25 minutes, until the lentils are soft.
  2. Allow the soup to cool slightly before puréeing using a jug or hand blender. This soup is thick, so add more stock if necessary to achieve the desired consistency. Season to taste.
  3. Pour into warm bowls and garnish with parsley and a sprinkling of chopped chestnuts.  Delicious served with warm, crusty bread.

One thought on “Chestnut and Green Lentil Soup

  1. I have lentil soup often but I’ve never soaked the lentils overnight– I often make lentil soup when I want a bean soup and haven’t thought ahead to soak any beans overnight, since they will cook up just fine even without soaking. I like the idea of adding chestnuts, their sweet, nutty flavor would be a nice upgrade to lentil soup.

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