Name: Chestnut, Lentils and Vegetable Stew
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - 3 tablespoons; Onion, finely chopped - ½; Garlic, minced - 5 cloves; Celery ribs, chopped - 3; Carrot, peeled and sliced - 4; Vegetable broth - 1 (32 fluid ounce) container; Water - 2 cups; Stewed tomatoes, undrained - 1 (15 ounce) can; Brown lentils - 1 (15 ounce) can; French chestnuts - 2 (7 ounce) cans; Salt and ground black pepper to taste - 1 pinch

Ingredients for - Chestnut, Lentils and Vegetable Stew

1. Olive oil 3 tablespoons

2. Onion, finely chopped ½

3. Garlic, minced 5 cloves

4. Celery ribs, chopped 3

5. Carrot, peeled and sliced 4

6. Vegetable broth 1 (32 fluid ounce) container

7. Water 2 cups

8. Stewed tomatoes, undrained 1 (15 ounce) can

9. Brown lentils 1 (15 ounce) can

10. French chestnuts 2 (7 ounce) cans

11. Salt and ground black pepper to taste 1 pinch

How to cook deliciously - Chestnut, Lentils and Vegetable Stew

1 . Stage

Pour the olive oil into a large, deep pot set over medium-high heat. Stir in the onion and garlic; cook until transparent, about 5 minutes. Add the celery, carrots, vegetable broth, and water; cook for 10 to 15 minutes. Reduce heat to medium, pour in the tomatoes, and cook 10 to 15 minutes more. Reduce heat to low, and mix in the lentils and chestnuts; cook for 1 hour until the chestnuts soften. Pour in more water to thin the stew, if desired. Season to taste with salt and pepper.