Ingredients
- 2 Tbsp. olive oil
- 1 onion, minced
- ½ leek, minced
- 1 carrot, minced
- 1 stalk celery, minced
- 1 cup red lentils
- 6⅓ cups low-sodium vegetable stock
- 8 oz. canned chestnuts
- Pepper, to taste
- Optional Garnishes*:
- 2 Tbsp. chopped fresh parsley
- Plain Greek yogurt
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Instructions
- Heat the oil in a large, heavy-bottomed pan over medium heat. Add the onion, leek, carrot, and celery. Cook, stirring occasionally, until the vegetables soften (4-5 minutes).
- Stir in the lentils and stock. Bring to a boil over high heat then reduce heat to maintain a simmer. Cook until the lentils are very soft (30-40 minutes).
- Add the chestnuts and simmer until just tender (15-20 minutes).
- Carefully puree the soup in batches using an immersion blender. If desired, serve garnished with parsley and a dollop of plain Greek yogurt.
*Optional garnishes have not been included in the rating of this recipe.