Chestnut-And-Lentil Soup

Directions

PREHEAT OVEN TO 350℉ (180℃).

Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them.

Place chestnuts on baking sheet.

Bake until skins have opened and meat is tender, about 20 minutes.

When cool enough to handle, peel and dice them into small pieces.

Set aside.

Rinse lentils and combine them in soup pot with the water.

Bring to boil.

Cook a few minutes at gentle boil, removing foam that forms on surface.

Add carrot, celery, onion, garlic, bay leaf, salt and parsley.

Lower heat and simmer until lentils are tender, about 35 When done, remove parsley sprigs and bay leaf. Correct seasoning and add salt, if necessary. Purée half the lentils until smooth, then recombine them with the rest.