Ingredients needed for the chestnut and lentil stew
I began eating chestnuts relatively late and in it seems I’ve been trying to catch up in the recent years. I see know how versatile chestnuts are and it’s hard to believe that until recently I only ate them cooked or roasted.
Some time ago, I came across an Italian chestnut and lentil stew recipe in a culinary or women’s magazine that didn’t leave my head until the fall. I just had to try it… So, after buying chestnuts for 9 Euros per kilogram (I was shocked by the price), I happily went back home to experiment. I was looking for similar recipes on the internet, because I didn’t have the original one that I mentioned earlier… In the end, I combined several recipes :).
Chestnuts can be boiled or baked in advance, it’s up to you. I boiled them for 20 minutes in water. I then cut each of them in half and removed the kernel with a teaspoon. This method doesn’t preserve the kernel whole but I made an effort for a few of them, as you can see in the picture.
This stew is with a great aroma of thyme and balsamic vinegar, it’s super tasty and satiating and it’s worth every minute of work!