French Green Lentils with Chestnut, Mushroom and Black Garlic on Croxetti

French Green Lentil Stew with Mushroom, Chestnut and Black Garlic on Croxetti, a delicious plant-forward vegetarian main (details and how-to below). I rummaged through the crisper and pantry to create an extra thick lentil soup using French green lentils, chestnuts (which I adore), mushrooms (Maitake) and black garlic. I had a beautiful bag of Croxetti (Corzetti) which created the perfect base. Croxetti is a stamped round pasta typical of the Ligurian region of Italy. The embossing on each “coin” allows the pasta hold its sauce for which the prepared lentils were perfect. I don’t use a formal recipe when making lentil soups. I build as I go with what I have on hand. Here’s what went into this pot, in this order. Quantities are approximate. Go heavy on ones you prefer and it’s hard to go wrong. If you require a formal recipe, please reach out and I’ll update here. The joy of lentil soup is it’s flexibility and ease of preparation.

Ingredients-

Olive oil 

1 sweet onion, finely chopped

1 shallot finely diced 

2 stalks celery

1 carrot 

1 Bay leaf 

Fresh ground Pepper, several turns

Pinch Cumin

Large Maitake mushroom (and/or other ‘shrooms), tough stem removed and torn into pieces or chopped

Splash Sherry vinegar, red wine, or sherry

1 1/2 c French style green lentils (they hold their shape nicely) my go-to is @ranchogordo

Organic Tomato paste, about 1 Tbs

Vegetable stock or

Water with @Yondu or other vegetable stock base (like @betterthanbouillon) 

*liquid should cover lentils by a good 2”

2 cloves Black garlic 

1 tsp Dijon mustard

Large pinch Silk chili

Roasted chestnuts (about 6 oz), rough chopped

Fresh oregano 

A few sprigs of thyme 

Kosher salt

Clues-

•start by caramelizing the onions, then add the balance of your mirepoix

•Season with salt and pepper as you go.

•Allow onion and shallot to caramelize over medium/low before continuing for greater depth of flavor. Low and slow here wins the race.

•When you add your lentils, stir them in the hot pot with existing ingredients to coat and bring to temperature before adding liquid

•keep some boiling water or stock handy in case you need to add more liquid so you don’t disrupt cooking with a cold liquid addition. Adjust water quantity to suit your end use (stew, sauce, soup…)

•Black garlic is aged, fermented garlic that develops a mild yet deep caramel, molasses like flavor and is literally black color. You may find it at specialty shops and some farm stands or online. It’s easier to digest than fresh garlic. If you’re unable to find it, you may sub the 2 cloves for one clove of fresh garlic or 2 cloves roasted garlic and 1/2 tsp molasses with an extra pinch of black pepper. .

•For ease of use, I used packaged roasted chestnuts. You may roast fresh.

•as always, adjust seasoning to suit your taste.

•Leftovers taste even better, so I always make more than I need.

•If you can’t find Croxetti (Corzetti), substitute orecchiette or similar.