Sunday, 11 January 2015

Spicy Chestnut, Chestnut Mushroom and Lentil soup #winterrecipe

“To feel safe and warm on a cold wet night, all you really need is soup.”
Laurie Colwin

Chilling and grim winter season is well underway, the very stormy weather has sparked it's fears and gale force winds blustering and howling outside, strong winds clattering against the window glass from outside. It's cold out there, bowl of steaming soup, the most inviting and comforting food. Almost it's a ritual in our family to have hot and comfort soup, every now and then when the bitter and harsh cold days leaves you craving a bowl of something to warm you up.

Chestnut, Mushroom and lentil soup certainly a delightful and winter warmer. First time I prepared on Christmas day couple of years ago for a starter, from the first spoonful of this thick and creamy soup we were just hooked on this taste, since every Christmas day this soup is ready to slurppp !  The woody flavour of the chestnut mushrooms and earthiness of the Chestnut combined with protein and fiber rich lentils made a velvety and nutty soup. The taste of the this soup lingered for long and the patience was running out, also chestnut season is just about to disappear and cold weather is striking. I grabbed a perfect opportunity once again and stired a pot of chestnut soup.

In our early days we didn't take any kind of mushroom very keenly, tried once or twice but nobody in the family was in favour until on return flight from US there wasn't vegetarian options for me, kind air hostess brought freshly prepared vegetables for us, among that, there was fried mushrooms in that plate. Still don't know whether it was out of choice or being kind to the air hostess but I was glad that I gave them a try and was surprised by the taste, since then mushrooms have been a regular in my kitchen !

You will need :-

  • 250 g chestnut mushrooms washed and chopped or any other variety will do.
  • 250 g  boiled chestnuts
  • 100 g red lentils cleaned, washed and soaked for half an hour
  • 1 big onion chopped
  • 3-4 cloves garlic
  • 1 celery stalk
  • 1 medium carrot
  • 1" ginger root
  • 500 ml vegetable stock
  • salt to taste
  • 1 tbsp dried thyme
  • Freshly ground black pepper
  • 1/2 tsp. red chilli flakes
  • 1/2 to 1 tsp. all spices powder
  • 2 tbsp olive oil
  • 2 tbsp. freshly chopped parsley
  • 2-3 tbsp. cream or  Crème fraîche ( I did not use any )   

Method :-
Mince onion, garlic,celery,carrot, garlic and ginger.
Heat oil and add mince vegetables and cook, keep stirring until the vegetables soft.
Add chopped mushrooms and lentils to the pan along with thyme, cook for 3-4 minutes then pour vegetable stock.
Bring it to boil and simmer for until lentils become softer, it will take 20-22 minutes.
Add boiled chestnut into the soup along with red chilli flakes and all spices, simmer another 10-12 minutes.
Puree with hand held blender or in a processor until smooth.
Garnish with chopped parsley and freshly ground black pepper with a crusty bread or a roll.
 Buon appetito !

Thank you for stopping by :)


  1. Looks so yum and perfect blend.. must try the combo

  2. I tried this recipe of yours, and it was delicious. Made few changes to the recipe to fit my diet, still great turnout. Thanks for sharing.


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