| 1 | Preheat oven to 350°F. |
| 2 | Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them. |
| 3 | Place chestnuts on baking sheet. |
| 4 | Bake until skins have opened and meat is tender, about 20 minutes. |
| 5 | When cool enough to handle, peel and dice them into small pieces. |
| 6 | Set aside. |
| 7 | Rinse lentils and combine them in soup pot with the water. |
| 8 | Bring to boil. |
| 9 | Cook a few minutes at gentle boil, removing foam that forms on surface. |
| 10 | Add carrot, celery, onion, garlic, bay leaf, salt and parsley. |
| 11 | Lower heat and simmer until lentils are tender, about 35 minutes. |
| 12 | When done, remove parsley sprigs and bay leaf. |
| 13 | Correct seasoning and add salt, if necessary. |
| 14 | Puree half the lentils until smooth, then recombine them with the rest. |
| 15 | Finishing the soup: in pan large enough to hold soup, warm olive oil, then add roasted chestnuts and herbs. |
| 16 | Cook over medium heat, stirring frequently, for several minutes. |
| 17 | Add wine and tomato paste. |
| 18 | Stir to dissolve tomato paste and cook a few minutes to reduce wine. |
| 19 | Stir in lentil mixture and simmer gently 20 minutes. |
| 20 | If soup is too thick, thin it with a little water, stock or cream until of right consistency. |
| 21 | Taste for salt and season with pepper. |
| 22 | Serve with spoonful of olive oil swirled into each bowl. |
| 23 | Sprinkle with parsley and croutons, if desired. |
| 24 | Deborah madison - prodigy guest chefs cookbook |
