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Chestnut Lentil Soup | Print |
In the small towns of Abruzzo, many families have a lentil patch. The lentils are harvested by hand and are then are picked over to remove the impurities before they are put away into cloth sacks.
This soup has for generations warmed up the nights of Abruzzo highlanders. One town where this soup is common is Castelli (AQ). This is a late-autumn/winter soup because that is when new chestnuts reach the market. On a chilly night, when roasting chestnuts in the fireplace, roast a few more and save them for this soup. Ingredients (Serves four)

7 oz. dried brown lentils
2 oz. lard or bacon fat
5 Tbsp. olive oil
1 bay leaf
16 roasted chestnuts
1 tsp. chopped herbs (basil, thyme and marjoram)
8 slices country bread
1 cup tomato puree
1/4 cup hot water
salt and pepper

Soak lentils in abundant water overnight. Discard those that rise to the top. Drain and cook in plenty of boiling water with the bay leaf (about 30 minutes).

With a sharp knife, make a cut in the rounded part of the outer skin of the chestnuts. (careful not to cut yourself). Spread them in a baking tray and place in a 350°F preheated oven (180°C) for about 30 minutes or until cooked.
Peel off the outer and inner skins, break the chestnuts into small pieces and set aside. Chop and sauté the chestnuts with the lard/bacon fat in the olive oil with the herbs. When the lard turns golden in color add the tomato puree and the hot water. Season with salt and pepper and set aside.

When the lentils are cooked, drain and add them to the mixture with about 1 quart of the cooking liquid. Stir and cook over moderate heat for about 10 minutes. While this is simmering, fry the slices of bread in the olive oil until golden and toasty.

Arrange two slices of the fried bread on the bottom of each soup dish and ladle the lentils onto the bread and serve immediately. AND..........don't forget the Montipulciano di Abruzzo!!!!!!!
 
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