Ingredients

  • 1 bay leaf
  • 1/4 cup of roasted chestnuts
  • 1 clove or garlic minced
  • 1 1/2 cups dry lentils
  • Olive oil
  • 1 onion chopped
  • 1 potato
  • 1/2 cup of sweet cherry tomatoes or Roma tomatoes chopped
  • Salt and pepper

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Put the lentils in a large pot and cover with water.
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Step 2

  • Add the onions, garlic, potato, tomatoes, chestnuts, bay leaf, salt and pepper and a tablespoon of olive oil. Cook for about 20 minutes and adjust with salt and pepper if necessary.
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  • Length: 20 minutes

Step 3

  • Let it sit and cool down for 15 minutes.
  • Length: 15 minutes

Step 4

  • Remove the bay leaf. To obtain a creamy velvety consistency use an electric immersion blender .
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