Lentil Soup with Chestnuts

Ingredients

• 1 chopped onion
• 1 peeled and chopped carrot
• 1-2 chopped celery stalks
• 250g red lentils
• 200g cooked chestnuts
• 1.5L vegetable stock
• Salt and black pepper to season
• Parsley to garnish
• 2 tbsp olive oil

Method

1. In a large pan, fry the onion, carrot and celery in the olive oil until soft.

2. Add the lentils and stir well.

3. Add the vegetable stock and cook over medium heat for approximately 25 minutes.

4. Add the chestnuts and cook for a further 10 minutes.

5. Blend in a liquidiser or with a hand blender until creamy; add more water if necessary.

6. Serve with chopped parsley on top.