Here's the first of many recipes! I've just made this, infact I can still smell it...
ROASTED CHESTNUT, PARSNIP WITH LENTIL SOUP
Serves 4 with some left over for freezing or another day!
Ingredients:
250g red lentils
225g chestnuts still in their shells/skins
1.5 litres vegetable stock (I use oxo cubes - 3 for this much liquid)
A carrot
A smallish onion
good splash of olive oil
Pre heat oven to 200 degrees celcius
Put little slits in chestnuts shells and chop parsnip into chunks
Rub a little oil into your hands then rub all over the parsnips
Put chestnuts and parsnip into oven for 20 mins or so
Finely chop the onion and carrot into a small dice.
Heat the oil in a pan, add the chopped vegetables and allow to slowly soften until onion is translucent
Add the lentils and the stock. Bring to the boil then simmer until lentils are soft (about 30 minutes).
Shell the chestnuts (best done sat down with a cuppa and someone to help - thanks Dom!)
Add to soup mixture along with parsnip chunks and simmer for a further 15 minutes or so.
Liquidise until smooth as a babies bum, adding water to get consistency you like – I add about 1/2 pint.
Serve. You can garnish with fried sage leaves and/ or pancetta if you like. I think this would be a good one for near christmas time. or infact any time! It tastes velvety and sweet and unctuous. We will be having it for lunches and my colleague Gillian will also get treated to a portion or two!
ROASTED CHESTNUT, PARSNIP WITH LENTIL SOUP
Serves 4 with some left over for freezing or another day!
Ingredients:
250g red lentils
225g chestnuts still in their shells/skins
1.5 litres vegetable stock (I use oxo cubes - 3 for this much liquid)
A carrot
A smallish onion
good splash of olive oil
Pre heat oven to 200 degrees celcius
Put little slits in chestnuts shells and chop parsnip into chunks
Rub a little oil into your hands then rub all over the parsnips
Put chestnuts and parsnip into oven for 20 mins or so
Finely chop the onion and carrot into a small dice.
Heat the oil in a pan, add the chopped vegetables and allow to slowly soften until onion is translucent
Add the lentils and the stock. Bring to the boil then simmer until lentils are soft (about 30 minutes).
Shell the chestnuts (best done sat down with a cuppa and someone to help - thanks Dom!)
Add to soup mixture along with parsnip chunks and simmer for a further 15 minutes or so.
Liquidise until smooth as a babies bum, adding water to get consistency you like – I add about 1/2 pint.
Serve. You can garnish with fried sage leaves and/ or pancetta if you like. I think this would be a good one for near christmas time. or infact any time! It tastes velvety and sweet and unctuous. We will be having it for lunches and my colleague Gillian will also get treated to a portion or two!
posted by Sarah Raad at 8:10 PM
1 Comments:
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