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Lentil, chestnut and bacon soup
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Lentil, chestnut and bacon soup
Let's prepare together a very good lentil soup, with chestnuts and bacon.
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High-edge pot.
For this recipe you will need a pot with a high rim and a lid.
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Extra virgin olive oil will be needed as the first ingredient.
Place half a cup of EVO oil in the pot.
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Carrots.
Prepare the base, starting with chopped carrots.
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Cut the onions into small pieces
And sauté them in the pot together with the carrots.
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Cut celery into small pieces.
Add them to the other ingredients. Sauté.
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Soak the lentils inside cold water at least overnight.
Drain the water and put them to cook in the pot with the sauté. Add salt and pepper.
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Use vegetable broth.
Use a light vegetable stock to cook the lentils. Cover the pot with a lid and simmer for at least one hour.
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Chestnuts.
Halfway through cooking, add the previously cooked chestnuts. You can either boil them or bake them in the oven. Once peeled, chop some of the chestnuts, but leave some whole, to decorate the dish.
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The final touch: bacon.
Separately cook the bacon until crispy. Plate the soup and finish the dish with whole chestnuts and crispy bacon: enjoy!
