1 Cup whole roasted chestnuts from a jar
1 1/2 Cups French lentils (they keep their shape, unlike some lentils I could mention!)
7-8 sprigs fresh rosemary
7-8 sprigs fresh thyme
2 bay leaves
12 ounces fresh shiitake mushrooms
2 large portabello mushrooms
6 Tablespoons extra-virgin olive oil
4 Tablespoons shoyu or gluten-free soy sauce
2 onions, diced (2 Cups)
4 garlic cloves, minced
4 celery stalks, cut into large pieces on the diagonal
salt and freshly ground black pepper
juice of 1 large lemon
- Cover lentils with 8 Cups water in a pot. Add a bouquet garni (tied in cheesecloth) of 6 sprigs rosemary, 6 sprigs thyme, and 2 bay leaves. Bring to a boil, then simmer, partially covered, about 30 minutes or until lentils are soft. Drain liquid, remove bouquet garni, and set aside.
- Preheat oven to 375 degrees. Clean mushrooms. Remove stems. Cut the mushrooms into large chunks. Toss in a bowl with 4 Tablespoons olive oil and all of the soy sauce. Spread in a shallow baking pan and roast 30 minutes. Set aside.
- In a very large saucepan, heat 2 Tablespoons olive oil. Add onions, garlic, and celery and saute about 10 minutes until softened. Salt it to taste.
- Add the lentils to the onion mixture. Salt to taste. Add the mushrooms. Add the chestnuts, breaking them up by hand. Add about 1 Cup water. Simmer to marry the flavors and add any salt or pepper to taste. Turn off the heat.
- Mince a teaspoon of rosemary, one teaspoon of thyme, and add it to the mixture along with the lemon juice. Serve immediately while wearing well-polished boots.