Roasted Tomato, Lentil and Chestnut Soup
from Vegetarian, Pippa Cuthbert and Lindsay Cameron Wilson, New Holland Publishers, 2010.
I was not going to use this error-filled book again but I had a few chestnuts on hand and wanted to find a recipe in which to use them. I found one in Vegetarian.
Before much else could be done, tomatoes had to be roasted in the oven. They had some sugar sprinkled on them which would account for the slight sweetness in the soup. Apart from shelling the chestnuts there was not much else involved in putting this soup together. And it was a reasonable soup though not particularly special. The touch of sweetness from the tomatoes and the chestnuts worked quite well with the savoury taste of the lentils. From the ingredients I would have thought, though, that it would have been a lot more flavoursome.
Ease of cooking: ✔✔✔