This warming soup is packed full of flavor.
Adapted (barely) from Deborah Madison's Vegetable Soups
For anyone who enjoys making soup, this book is a must-have, not only for its gorgeous photos and brilliant recipes, but also for Ms. Madison's soothing tone and beautifully written prose.
As per her suggestion, I like using the pretty, mottled-green 'lentils de puy' for this soup, which hold their shape better than the brown ones. Those work fine, though.
If using fresh chestnuts, cook and peel them first, then get on with the lentils. If using jarred or canned ones, cook the lentils first.
Nutritional values are based on one of six servings.