Lentils with chestnuts and celery from A Cook's Year in a Welsh Farmhouse by Elisabeth Luard

  • carrots
  • celery
  • garlic
  • green lentils
  • black peppercorns
  • pimentón
  • dried chestnuts

  • EYB Comments

    Use vacuum-packed chestnuts instead of dried chestnuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Use vacuum-packed chestnuts instead of dried chestnuts

  • saladdays on November 06, 2014

    Real comfort food for a autumnal evening. I made this from ingredients in the store-cupboard and the fridge. A very mellow taste, be generous with the garlic and olive oil. It makes a generous amount, they must have large appetites in Welsh farmhouses! There was plenty left to make lentil pasties and still enough for some soup.

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