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Italian Lentil and Chestnut Stew
- 1 small package dried porcini mushrooms
- 1 tablespoon olive oil
- 1 onion (diced)
- 1 carrot (diced)
- 1 rib celery (diced)
- 2 cloves garlic (chopped)
- 1 cup puy lentils
- 2 cups water (or broth)
- 1/2 cup
- 1 tablespoon balsamic vinegar
- 1 bay leaf
- 1 sprig thyme
- parmigiano reggiano rind (optional)
- salt and pepper to taste
- 1 handful parsley (chopped)
Directions:View on Closet Cooking
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