Nigella Chestnut And Lentil Soup

Right, let me be honest: the first time I made this soup, I completely forgot to add the chestnuts until after blending. What I ended up with was a sad, smooth beige puree with no character—like a lentil purgatory. But once I got it right? Oh, this soup became a winter favourite, one I now keep in regular rotation. Nigella’s chestnut and lentil soup is warm, earthy, and creamy without trying too hard. It’s the kind of dish that makes you forgive yourself for past mistakes — in cooking and in life.

Red lentils are a cook’s best friend here: quick, dependable, and forgiving. The chestnuts? They’re the wildcard. Sweet and nutty, they lift the soup into something rich and memorable. And yes, the double cream at the end is absolutely necessary. Don’t skip it unless you’re prepared to miss the point entirely.

Ingredients List

• 1 small onion — the aromatic base, always.
• ½ leek — adds gentle sweetness; swap for extra onion if needed.
• 1 carrot — a little earthy sweetness.
• 1 stick celery — for balance and backbone.
• 1 Tbsp olive oil
• 225g red lentils — no soaking, cooks fast, thickens beautifully.
• 1½ L vegetable stock — homemade if you can, cube if you must.
• 225g cooked chestnuts — vacuum-packed ones work well and save faff.
• Double cream, to serve — just a drizzle, but it’s everything.

How to Make It (Instructions)

1. Chop the onion, leek, carrot, and celery finely. Uniform pieces mean even cooking.
2. Heat the olive oil in a large pot and sweat the vegetables gently. You want them soft, not brown.
3. Add the lentils. Stir until coated in the oil and veg juices.
4. Pour in the stock. Bring it to a simmer and cover.
5. Let it bubble gently for 40 minutes. The lentils should be tender and falling apart.
6. Add the chestnuts. Cook for another 20 minutes.
7. Blend the soup until smooth — or leave a bit of texture if that’s your style. Add water if it’s too thick.
8. Taste. Adjust salt. Don’t be shy — lentils can be bland without enough seasoning.
9. Serve hot, with a swirl of double cream in each bowl. A sprig of parsley if you’re feeling posh.

I once forgot to put the lid on during the simmer stage and lost half the liquid. Had to top it off with tea. Don’t recommend.

Common Mistakes

Can I skip the chestnuts?
You can, but then you’re just making lentil soup. Lovely, but not the same richness or complexity.

Why is my soup gritty?
You may have undercooked the lentils or chestnuts. Cook them until totally soft before blending.

Why does it taste bland?
Red lentils need good stock and salt. Don’t be stingy — taste and adjust. Even a dash of soy sauce can wake it up.

Why is it so thick?
You probably didn’t add enough liquid after blending. It thickens more as it cools too — thin it with water or stock.

My soup is sour. What happened?
You might’ve stored it too long in the fridge. It keeps well, but no soup likes to be forgotten for a week.

Storage and Reheating Tips

Fridge: Keeps for up to 5 days in an airtight container. Flavour gets better by day 2.

Freezer: Freeze in individual portions for up to 3 months. Defrost overnight in the fridge.

Reheating:

• Stovetop: Medium heat, stir occasionally. Add water if it’s thickened.
• Microwave: 30–40 seconds at a time, stirring between bursts.
• Air fryer: Don’t. Just no.

What to Serve With It

• Crusty sourdough — because you need something to mop the bowl.
• Sharp salad — like rocket and walnut, to cut through the richness.
• A bit of blue cheese on toast — sounds posh, tastes divine with the chestnut undertones.

FAQ Section

Can I make this gluten-free?
Yes! All ingredients are naturally gluten-free, just check your stock for hidden gluten.

Can I use brown lentils instead?
You can, but they take longer to cook and don’t give the same smooth finish.

Can I make it vegan?
Absolutely. Just skip the cream or use a splash of oat or cashew cream instead.

Is this soup suitable for kids?
Yes, especially if blended smooth. You might want to ease up on any added seasoning until after serving.

Try More Recipes:

• Nigella Chocolate Biscuits
• Nigella Chocolate Cherry Cake
• Nigella Chocolate Yogurt Cake
• Nigella Whole Orange Cake