Red Lentils, Apple and Chestnut Soup: Seasonal Chef Recipe

Ingredients

• 1 cup shallot, 1/4" dice
• 2 garlic cloves, smashed and roughly chopped
• 1 tablespoon extra virgin olive oil
• Kosher salt
• Ground black pepper
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cardamom
• 4 cups stock, divided
• 1 cinnamon stick
• 1 cup red lentils
• 1 stem fresh thyme
• 1 large apple, I like Fuji or Pink Lady
• 1/2 lemon
• Roasted chestnuts, garnish
• Chives, garnish

Instructions

1. Over medium heat sauté the shallot and garlic in olive oil. Season with 1/4 teaspoon each of salt and pepper. Cook for about 2-4 minutes until soft.
2. Add the ginger and cardamom and cook for 1 minute.
3. Add 3 cups of stock and cinnamon stick and bring to a low boil.
4. Add the lentils and thyme and reduce the heat to a simmer.
5. Meanwhile peel and chop the apple. Take care to dice 1 cup in nice symmetrical 1/4" cubes and set in a bowl of cold water with the lemon. This will keep the apples from turning brown. Take the rest of the apple and toss it in the soup pot.
6. While the soup finishes cooking roughly chop the chestnuts and slice the chives thinly.
7. Once the lentils are really soft and falling apart, about 10 minutes, remove from heat and allow to cool for 5 minutes.
8. Remove the cinnamon stick and carefully puree in a blender until very smooth. Taste for seasoning and use the last cup of stock to get the consistency you like in soup.
9. Garnish with the chestnuts and chives.

Notes