Chestnut and Lentil Soup

Chestnuts are in season now and this recipe is one way of making the most of them

Ingredients

1 small onion

1 carrot

1 leek

1 stick celery

225gr cooked chestnuts

225gr lentils

1 1/2 litres vegetable stock

30 ml olive oil

parsley and double cream

Method

Chop the leek, onion, carrot and celery finely and soften in the oil. Add the lentils, stir and pour in the stock. Bring to the boil and simmer for about 40 minutes until the lentils are soft.

Add the chestnuts and continue simmering for another 20 minutes. Liquidize the soup, adding water if needed. Reheat, serve in warmed bowls with a sprinkling of chopped parsley and a swirl of cream.

Serves 4-6