Description
A hearty and aromatic lentil soup with sweet chestnuts and fragrant fennel, perfect for a comforting meal. This nourishing dish balances earthy, nutty, and slightly sweet flavors.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 fennel bulb, chopped
- 2 cloves garlic, minced
- 1 cup lentils (brown or green), rinsed
- 1 cup cooked chestnuts, chopped
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 bay leaf
- 2 tablespoons parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and fennel, and sauté until softened, about 5–7 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add lentils, chestnuts, vegetable broth, water, salt, pepper, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
- Remove bay leaf and adjust seasoning if needed.
- Serve hot, garnished with chopped parsley.
Notes
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Pre-cooked or vacuum-packed chestnuts work best for convenience.
- For a creamier texture, blend part of the soup before serving.
- Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 12 g
- Protein: 14 g
- Cholesterol: 0 mg
