Recipe for Italian lentil and chestnut stew
See article for notes on cooking on the hob. I use vacuum packed cooked chestnuts.
Makes a big batch, ready to use in numerous ways
1 large carrot, finely diced
2 sticks celery, finely chopped
1 onion, finely chopped
1 leek, sliced
3 cloves garlic, chopped
Lenticchie umbre or other lentils, 350g (about 2 cups)
250ml red wine (about a cup)
150g cooked chestnuts (1 cup), roughly chopped
A small handful dried porcini mushrooms
2 bayleaves
A sprig rosemary, leaves pulled from stem
1 tbsp cranberry sauce (optional)
2 tbsp olive oil
Salt and pepper
Hot water
Cover the porcini mushrooms with 250ml freshly boiled water. Leave to soak for at least half an hour.
Warm the olive oil in a large pan on the hob. Saute the garlic, onions, leek, carrot and celery for ten minutes on a low heat to lightly soften.
Remove the porcini mushrooms from the water and finely chop them, retaining the soaking water.
Put the sauteed vegetables into the slow cooker. Add the rest of the listed ingredients plus the retained soaking liquid from the mushrooms and an additional 250ml of water.
Season with salt and freshly ground pepper.
Slow cook for 7 hours.
Makes a big batch, ready to use in numerous ways
1 large carrot, finely diced
2 sticks celery, finely chopped
1 onion, finely chopped
1 leek, sliced
3 cloves garlic, chopped
Lenticchie umbre or other lentils, 350g (about 2 cups)
250ml red wine (about a cup)
150g cooked chestnuts (1 cup), roughly chopped
A small handful dried porcini mushrooms
2 bayleaves
A sprig rosemary, leaves pulled from stem
1 tbsp cranberry sauce (optional)
2 tbsp olive oil
Salt and pepper
Hot water
Cover the porcini mushrooms with 250ml freshly boiled water. Leave to soak for at least half an hour.
Warm the olive oil in a large pan on the hob. Saute the garlic, onions, leek, carrot and celery for ten minutes on a low heat to lightly soften.
Remove the porcini mushrooms from the water and finely chop them, retaining the soaking water.
Put the sauteed vegetables into the slow cooker. Add the rest of the listed ingredients plus the retained soaking liquid from the mushrooms and an additional 250ml of water.
Season with salt and freshly ground pepper.
Slow cook for 7 hours.