A very simple but really good winter soup. The combination with chestnuts makes it intriguing.
Ingredients (for 4 people)
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Lentils 250 gr.
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Dried chestnuts (morbidelle) 100 gr.
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Garlic 2 cloves
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Parsley to taste
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Salt to taste
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Bay leaf to taste
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Timo q.b.
Wash the lentils and chestnuts well. Coarsely chop the chestnuts.
Place the lentils in a large pot with water and salt.
Cook for 5 minutes. Add the chestnuts, a pinch of thyme and bay leaf. Cook for another 20 minutes.
Brown the oil and garlic in a pan.
Remove the garlic and add the lentil oil and chopped parsley.
Let it flavor over low heat for 5 minutes.
Serve with homemade bread or accompany them with zampone.
