Chestnut Lentil Soup

From Paul Rogalski, chef and owner of Rouge Restaurant

2008 Nov/Dec


  • Olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 celery stalks, diced
  • 1 carrot, chopped
  • 1 c. cooked chestnuts, chopped
  • 1 c. brown or green lentils
  • 2 c. chicken stock
  • 1 bay leaf
  • Sour cream or crème fraîche
  • Chives


Heat oil in a saucepan and fry onions, garlic, celery and carrot until softened and a bit browned. Add chestnuts and lentils. Add chicken stock and bay leaf and simmer 30 to 45 minutes or until lentils are soft. Remove bay leaf and purée. Serve with a spoonful of sour cream or crème fraîche. Sprinkle with snipped chives. Serves 4.