The origins of lentil and chestnut soup can be traced back to Mediterranean and Middle Eastern cuisines, where the use of these legumes, rich in proteins, fibers and minerals, is consolidated. The insertion of chestnuts, a source of complex carbohydrates and a distinctive flavour, helps make the soup a substantial and balanced dish. Its preparation presupposes cleaning and rinsing the lentils, followed by cooking in a broth rich in aromassuch as onion, celery and carrot.

Chestnuts, previously cooked and peeled, are later added, providing sweetness and texture. The choice to use dried lentils or pre-cooked lentils may vary depending on regional tradition or personal preferences. It is a comfortable dish, particularly suitable for being brought to the table in the winter months as an appetizer or main dish, when the desire for nutritious foods is more pronounced. However, the secret to best achieving this winter recipe consists of the optimal management of lentils in water before cooking to improve their digestibility and reduce cooking times. Prepare it with us lentil and chestnut soup and you will experience tastes and flavors you have never tried before!