Am still in a soup frenzy after enjoying the delicious Sweet Potato and Chorizo Soup and having seen this on the menu in St James Tavern recently(more on this in another post), I decided to cook it myself instead of ordering it as it can't be that difficult right? Well, I was partially right as I bought fresh chestnuts so peeling them were quite a chore! Other than that, this velvety and divine tasting soup was easy peasy and the husband loved it!! :)
Adapted from Nigella.com (serves 2-3)
125g red lentils
150g cooked chestnuts
800ml vegetable stock
1 small onion
2 tablespoons olive oil
fresh coriander, chopped
Single Cream to serve
1.Finely chop the onion, leek and carrot.
2.Heat the oil in a pan, add the chopped vegetables and let sweat and soften in the oil.
3.Add the lentils and stir, then add the stock. Bring to the boil and simmer until lentils are very soft (about 20 minutes).
4.Add the chestnuts and simmer for a further 15 minutes or so.
5.Liquidise until smooth adding as much water as you need.
6.Whenever you want to serve it reheat, and sprinkle each full bowl of soup with coriander and lace with cream.