Ingredients:
- 2 tbsp olive oil
- 1 small onion, minced
- ½ leek, minced
- 1 medium carrot, minced
- 1 celery stalk, minced
- 1 cup red lentils
- 6 1/3 cups vegetable stock
- 8 ounces canned chestnuts
- 2 tbsp chopped parsley
- yogurt, for serving
- lentil sprouts, on top
Instructions:
Pour the oil into a large pot over medium heat. When warm, add the minced onion, leek, carrot, and celery. Cook, stirring occasionally, until the vegetables soften but don’t brown.
Add the lentils, stir well, and then pour in the stock. Bring to a boil over high heat, and then reduce heat to maintain a simmer. Cook until the lentils are very soft, about 40 minutes. Add the chestnuts and simmer for 20 more minutes.
Carefully puree the soup in a blender. When done, return the soup to the pot to warm it back up. Season to taste with salt and pepper. Serve with a sprinkling of parsley and a drizzle of yogurt and lentil sprouts
