Chestnut and Lentil Soup

Soak lentils in the event that necessary, drain, cover with water and bubble, hearty 5 to 10 min uncovered, then simmer covered on low heat for about 1 hour. Do not add salt at all !!! Otherwise the lentils will remain hard !!!

In the meantime, saute onion, carrots and celery in oil until soft.

Vegetables to the lentils form (maybe add water: Vegetables and lentils must be covered with water) and simmer on low heat for 15 to 20 min.

Season with salt and soy sauce and mash.

Add chestnut puree, mix well, season and let bubble.

Just before serving, stir in parsley.

According to: Brigid Allen, The soup book,

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