Ever since I tried roasted chestnuts for the first time last year, I have been eagerly awaiting the arrival of chestnut season to try out all the recipe ideas I have been storing over the year. This recipe was a spontaneous creation to use up the pound of chestnuts I had purchased, while simultaneously making a suitable dinner-type food. Even though the chestnuts take about 40-50 minutes to roast, the actual prep time is roughly 30 minutes. This dish is so delicious, even a strict-meat eater gobbled up a bowl, not even realizing it is completely vegan. Perfect for a festive weeknight meal, or a vegan holiday dish.


450 g French green or puy lentils, rinsed
1 cup rice (wild), rinsed
1 lb chestnuts
1 onion
1 head garlic
4 portobello mushrooms
8 shitake mushrooms  (1 lb)
3-4 cups water
2 tbsp olive oil/butter/lard/coconut oil
salt and pepper

1. Score chestnuts with an X and roast at 400 F for 40-50 minutes, or until they peel easily
2. Melt oil/butter in a large pot
3. Saute chopped onion, crushed garlic, and chopped mushrooms until onions begin caramelizing
4. Add to the pot the lentils, rice, and 3 cups of water, to start
5. Bring water to a boil, turn down to a simmer, and cook uncovered
6. Meanwhile, peel and chop the chestnuts (note: chestnuts are much easier to peel while warm)
7. Add chopped roasted chestnuts to the pot and continue cooking until lentils and rice soften, about 30-45 minutes (add extra water if lentils/rice not cooked enough)

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