Chestnut, Lentils and Vegetable Stew

Recipe View 2 mins In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. (2 minutes)

Recipe View 5 mins Add the diced onion and minced garlic, sautéing until softened and translucent, about 5 minutes. Be careful not to burn the garlic. (5 minutes)

Recipe View 7 mins Introduce the chopped celery and carrot rounds. Cook, stirring occasionally, until they begin to soften, approximately 5-7 minutes. (7 minutes)

Recipe View 3 mins Pour in the vegetable broth and water, bringing the mixture to a gentle simmer. (3 minutes)

Recipe View 15 mins Stir in the can of stewed tomatoes, reducing the heat to medium. Continue to simmer for another 10-15 minutes, allowing the flavors to meld. (15 minutes)

Recipe View 2 mins Reduce the heat to low. Gently fold in the rinsed lentils and chopped chestnuts. (2 minutes)

Recipe View 1 hrs Cover and simmer for 1 hour, or until the chestnuts are tender and the stew has thickened to your desired consistency. Stir occasionally to prevent sticking. (60 minutes)

Recipe View 2 mins If the stew becomes too thick, add a little more water to reach your preferred consistency. Season generously with sea salt and freshly ground black pepper to taste. (2 minutes)