Chestnuts are in season at the moment so add them to this popular lentil soup for a different taste sensation.

250g red lentils
225g cooked chestnuts

1.5 litres vegetable stock
I stick celery (if available)
1 carrot
I small onion
1 leek
2 tablespoons olive oil

Fresh parsley, chopped
150ml double cream

Finely chop the onion, leek, carrot and celery.

Heat the oil in a pan, add the chopped vegetables and let sweat and soften in the oil.

Add the lentils and stir, and then add the stock. Bring to the boil and simmer until lentils are very soft (about 30 minutes). Add the chestnuts and simmer for a further 20 minutes or so.

Liquidize until smooth adding as much water as you need. Whenever you want to serve it reheat, and sprinkle each full bowl of soup with parsley and lace with cream.