Chestnut, Lentils and Vegetable Stew

Chestnuts are often associated with the holiday season and are a popular ingredient in many festive dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Chestnut, Lentils and Vegetable Stew

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Main Dish Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1400

Best Season: Fall

Ingredients

Servings

• 8 ounce Chestnuts
• 1 cup Lentils
• 1 cup Carrots
• 1 cup Celery
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 2 tablespoon Tomato paste
• 1 teaspoon Thyme
• 2 leaf Bay leaves
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 tablespoon Olive oil

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are softened.
2. Add chestnuts, lentils, vegetable broth, tomato paste, thyme, bay leaves, salt, and pepper to the pot. Bring to a boil.
3. Reduce heat to low, cover the pot, and simmer for 40 minutes or until lentils are tender.
4. Remove bay leaves and serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Sugars 10g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.