THE RECIPE JOURNAL · Main Course
Savory Chestnut, Lentil, and Veggie Stew
This hearty stew combines tender chestnuts, protein-packed lentils, and fresh vegetables for a comforting meal that’s perfect any time of year. It’s easy to make and full of rich, savory flavors that warm you from the inside out.
FROM THE KITCHEN • Savory Chestnut, Lentil, and Veggie Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Heat some olive oil in a large pot over medium-high heat. Toss in the chopped onion and garlic, and cook them until they’re soft and translucent, about 5 minutes. Next, add the celery and carrots along with the vegetable broth and a bit of water. Let everything simmer for 10 to 15 minutes. Turn the heat down to medium, stir in the tomatoes, and cook for another 10 to 15 minutes. Lower the heat to a gentle simmer, then add the lentils and chestnuts. Let it cook for about an hour, or until the chestnuts are tender. If the stew feels too thick, stir in a little more water to loosen it up. Finally, season with salt and pepper to your liking and enjoy!
Why you’ll love it
This stew is a comforting blend of hearty ingredients that warm you from the inside out. The chestnuts add a unique, slightly sweet texture, while lentils provide protein and fiber. It’s a perfect meal for chilly days or whenever you want something nourishing and satisfying.
How to serve
Serve this stew with a slice of crusty bread or over a bed of fluffy rice to soak up the delicious broth. A side of steamed greens or a simple salad can add freshness and balance to the meal.
Storage & leftovers
Allow the stew to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to four days. You can also freeze portions for up to three months; just thaw and reheat gently on the stove.
