---
title: Lentils with chestnuts, red wine and cavolo nero
description: These lentils are quite rich, so I like to eat them by themselves, but you might like some good bread, toasted and drizzled with olive oil, alongside. If you're using dried lentils, rinse them first under cold water, then put in a pan and cover with 300ml cold water. Bring to a boil, simmer for 20 minutes, or until tender, then drain and rinse under cold water
image: ./dinner/lentils-with-chestnuts-and-cavolo-nero.jpg
course: Dinner
source: https://www.theguardian.com/food/2025/mar/01/vegan-lentils-chestnuts-red-wine-cavolo-nero-recipe-meera-sodha
tags: vegan
author: Meera Sodha
servings: 3
prep time: 10 minutes
cook time: 40 minutes
---

Put the @puy lentils{100%g} in a #pan{} of boiling water and leave to simmer for ~{20%minutes}.

Chop the @aubergine{1}, lightly coat in oil and place in a pre-heated oven or air-frier for ~{20%minutes} to roast.

Next, prepare the @chestnuts{250%g}.

Cut half of them into small chunks and finely chop the other half into breadcrumb-sized pieces.

Put both in separate small bowls and set to one side.

Heat @olive oil{6%tbsp} in a wide #sauté pan{} for which you have a lid, then add the @onion{1}(peeled and finely diced), @leeks{2}(greens and whites finely sliced and washed well), and cook, stirring regularly, for ~{10%minutes}.

Add the @garlic{2%clove}(crushed), cook for ~{2%minutes} until the raw smell disappears, then pour in the @red wine{300%ml} and @salt{1.5%tsp}, and leave to cook for ~{15%minutes}, until the liquid evaporates.

Stir in the cooked lentils, @cavolo nero{200%g}(leaves stripped and cut into 2cm strips), and the chunky-cut @chestnuts{}, pop on the lid, and cook for ~{12%minutes}, until the cabbage is tender.

In a separate frying pan, heat the remaining @olive oil{1.5%tbsp} over the highest heat, then tip in the chestnut crumbs and fry hard, stirring regularly, for ~{2-3%minutes}.

Stir in a couple of big pinches each of @salt{} and @ground black pepper{}.

Transfer the lentil mix to a platter, scatter the chestnut crumbs all over the top and serve.