Winter Soup
A community recipe by gabriella52Not tested or verified by Nigella.com
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Fry a finely chopped onion and celery (soffritto) Add half a cup of tomato sauce, 250 g lentils and about 10 chestnuts already boiled and a crust of parmisan. Add water enough to cover and a bay leaf. Boil for about 40 min.or until lentils are tender. Just before removing add a handful of boiled spinach.
Fry a finely chopped onion and celery (soffritto) Add half a cup of tomato sauce, 250 g lentils and about 10 chestnut already boiled and a crust of parmisan. Add water enough to cover and a bay leaf. Boil for about 40 min.or until lentils are tender. Just before removing add a handful of boiled spinach.
Introduction
Excellent for a winter dinner as a soup or a side dish for sausages.
Excellent for a winter dinner as a soup or a side dish for sausages.
Ingredients
Serves: 4
Metric
Cups
- 250 grams lentils
- 10 chestnuts
- 1 small onion (finely chopped)
- 1 stick celery (finely chopped)
- 250 millilitres tomato sauce
- 1 bay leaf
- 3 tablespoons extra virgin olive oil
- 1 Parmesan cheese (for crust)
- 8⅚ ounces lentils
- 10 chestnut
- 1 small onion (finely chopped)
- 1 stick celery (finely chopped)
- 9 fluid ounces tomato sauce
- 1 bay leaf
- 3 tablespoons extra virgin olive oil
- 1 Parmesan cheese (for crust)
Method
Winter Soup is a community recipe submitted by gabriella52 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
The crust of parmisan gives more flavour to the dish. The soup can be prepared the day before but it must be eaten hot.
The crust of parmisan gives more flavour to the dish. The soup can be prepared the day before but it must be eaten hot.
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