Chestnut-And-Lentil Soup

• 1 pound chestnuts
• 1 cup lentils, green
• 2 quarts water
• 1 medium carrots
• 1 each celery stalks
• 1/2 small onions finely diced
• 1 large garlic cloves
• 1 each bay leaves
• 1/2 teaspoon salt
• 5 each parsley sprigs

1. PREHEAT OVEN TO 350F (180C).
2. Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them.
3. Place chestnuts on baking sheet.
4. Bake until skins have opened and meat is tender, about 20 minutes.
5. When cool enough to handle, peel and dice them into small pieces.
6. Set aside.
7. Rinse lentils and combine them in soup pot with the water.
8. Bring to boil.
9. Cook a few minutes at gentle boil, removing foam that forms on surface.
10. Add carrot, celery, onion, garlic, bay leaf, salt and parsley.
11. Lower heat and simmer until lentils are tender, about 35 When done, remove parsley sprigs and bay leaf.
12. Correct seasoning and add salt, if necessary.
13. Puree half the lentils until smooth, then recombine them with the rest.

chestnuts, lentils, water, carrots, celery stalks, onions, garlic, bay leaves, salt, parsley sprigs

Taken from recipeland.com/recipe/v/chestnut-and-lentil-soup-46023 (may not work)