ZUPPA DI LENTICCHIE E CASTAGNE

Ingredients

  • 1 ½ cup dry lentils (there are many varieties of lentils. I like to use the small brown lentils from Castelluccio- Italy)
  • 1 onion chopped
  • 1 clove or garlic minced
  • 1 potato cut in cubes
  • ½ cup of sweet cherry tomatoes or Roma tomatoes chopped
  • ¼ cup of roasted chestnuts
  • 1 bay leaf
  • Salt and pepper
  • Olive oil

How to make Zuppa di lenticchie e castagne:

Put the lentils in a large pot and cover with water. Add the onions, garlic, potato, tomatoes, chestnuts, bay leaf, salt and pepper and a tablespoon of olive oil. Cook for about 20 minutes and adjust with salt and pepper if necessary.  Let it sit and cool down for 15 minutes. Remove the bay leaf. To obtain a creamy velvety consistency use  an electric immersion blender .

You can serve it warm or at room temperature. I like to add 2 or 3 tablespoons of cooked brown rice to make this dish richer and have a crunchiness while you’re eating.

Advice: Even if there is no need to soak lentils, I like to soak my lentils for 8 hours and then rinse them under running water. It makes them easier for your body to digest.

Tip: Try to freeze it if there is any leftover. It’s a very handy meal to have in your freezer when you don’t feel like cooking or want to have a comfort soup. I usually take it out from the freezer first thing in the morning and by lunch time it’s ready to eat!

Courtesy of FIELD OF FLAVORS – AN ITALIAN COOKING IN NEW YORK

Serves 4

Regional recipe from Abruzzo