Lentil soup with chestnuts

Ingredients for 4 servings:

• 250 g lentils
• 700 ml grape juice, red
• 500 g chestnuts (sweet chestnuts), vacuum-packed
• 1 bay leaf
• 3 allspice berries
• 5 black peppercorns
• 2 shallots
• 200 g carrot(s)
• 150 g celery
• 20 g butter
• ½ liter game stock from the jar
• Salt
• Pepper, from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours

My quick and delicious Christmas Eve recipe, can be cooked in advance, tastes even better warmed up

Soak the lentils in grape juice overnight. If using chestnuts with skins, score them crosswise, blanch in boiling water, then rinse and peel. Cook the lentils with grape juice, bay leaves, allspice, and black pepper for 30-45 minutes. Add water occasionally if necessary. Peel and dice the shallots. Trim and slice the carrots and celery. Heat the butter and sauté the prepared vegetables for 15 minutes. Add the vegetables, stock, and chestnuts to the lentils. Heat through and season with salt and pepper. Tip: You can also season with game spice, a little gingerbread spice, and dried wild mushrooms.