Lentil Chestnut Soup
Cozy Up with a Bowl of Authentic Lentil Chestnut Soup from Abruzzo
As the days grow shorter and a chill fills the air, there’s nothing quite like a hearty, warming soup to nourish the body and soul. Today, we’re sharing a truly special recipe: Lentil Chestnut Soup, a traditional dish hailing from the Abruzzo region of Italy. This isn’t just any lentil soup; the addition of roasted chestnuts adds a subtle sweetness and a wonderfully comforting texture that elevates it to something truly extraordinary.
For generations, this soup has been a staple in Abruzzese households, utilizing simple, wholesome ingredients to create a flavourful and satisfying meal. It’s a testament to the region’s rustic culinary heritage, where seasonal produce and time-honoured techniques are celebrated. The combination of earthy lentils and sweet chestnuts is a match made in heaven, and the crispy bread base adds a delightful textural contrast.
What makes this Lentil Chestnut Soup special?
- Authentic Italian Flavours: We’ve stayed true to the traditional Abruzzese recipe, ensuring an authentic taste of Italy.
- Hearty and Nutritious: Packed with protein, fibre, and essential nutrients, this soup is as good for you as it tastes.
- Comfort Food at its Finest: Perfect for a chilly evening, this soup will warm you from the inside out.
- Simple to Make: Despite its sophisticated flavour, this soup is surprisingly easy to prepare.
Tips for the Perfect Soup:
- Chestnut Quality: Use high-quality roasted chestnuts for the best flavour. If roasting your own, ensure they are fully cooked and easily peeled.
- Lentil Choice: Brown or green lentils work well in this recipe. Avoid red lentils, as they tend to break down and become mushy.
- Bread is Key: Don’t skip the fried bread! It provides a wonderful base for the soup and adds a delightful crunch.
- Seasoning: Adjust the salt and pepper to your liking. A pinch of red pepper flakes can add a touch of heat.
Frequently Asked Questions:
- Can I use pre-cooked chestnuts? Yes, you can! Just adjust the cooking time accordingly.
- Is this soup vegetarian/vegan? This recipe can be easily adapted for vegetarians by omitting the lard/bacon fat and using olive oil instead. For a vegan version, ensure the bread is also vegan-friendly.
- Can I make this soup ahead of time? Yes, the soup can be made ahead of time and reheated. The flavour will actually improve after a day or two.
- What wine pairs well with this soup? A dry Italian red wine, such as Montepulciano d’Abruzzo, would be a perfect pairing.
- Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container.
We hope you enjoy this authentic taste of Abruzzo! This Lentil Chestnut Soup is more than just a recipe; it’s a culinary journey to the heart of Italy. Prepare to be transported with every spoonful!
Lentil Chestnut Soup
Ingredients
- 200 g dried brown lentils soaked overnight
- 50 g lard or bacon fat
- 5 tbsp olive oil
- 1 leaf bay leaf
- 15 roasted chestnuts
- 1 tsp chopped marjoram
- 8 thick slices crunchy bread
- 250 ml tomato sauce
- 80 ml water
- to taste salt and pepper
Instructions
- Soak lentils in abundant water overnight. Discard those that rise to the top. Drain and cook in plenty of boiling water with the bay leaf (about 30 minutes).
- If chestnuts are not previously roasted, make a cut in the rounded part of the outer skin, spread them in a baking tray and bake in a preheated oven (175°C/Gas mark 4) for about 30 minutes or until cooked. Peel off the outer and inner skins, break the chestnuts into small pieces and set aside.
- Chop and sauté the chestnuts with the lard/bacon fat in the olive oil with the herbs. When the lard turns golden in colour, add the tomato sauce and water. Season with salt and pepper and set aside.
- When the lentils are cooked, save about 1 litre of the cooking liquid and drain the rest off. Add lentils and the 1 litre of liquid to the sauce. Stir and cook over moderate heat for about 10 minutes.
- While simmering, fry the slices of bread in olive oil until golden and toasty.
- Arrange two slices of the fried bread on the bottom of each soup dish and ladle the lentils onto the bread and serve immediately.
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