Lentils with chestnuts and carrots
Green lentils simmered with carrots and bay, with chestnuts added near the end of cooking.
Active time25 min
Cooking35 min
Total1 h
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Ingredients
- 300 g carrots
- 1 bay
- 120 g onions
- 900 ml water
- 20 ml olive oil
- 250 g dried green lentils
- 3 g salt
- 250 g cooked, peeled chestnuts
Preparation
Rinse the lentils. Peel the carrots and onion and cut them into small dice.
300 g carrots120 g onions250 g dried green lentils- knife
- colander
Fry the onion in the oil for 5 minutes. Add the carrots, lentils, water and bay. Simmer for 25 minutes, until the lentils are tender.
1 bay900 ml water20 ml olive oil- saucepan
Add the chestnuts and salt and cook for a further 5 minutes. Remove the bay and serve.
3 g salt250 g cooked, peeled chestnuts- saucepan
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration