Chestnut and Lentil Stew | Heartwarming Autumn One-Pot Dish

Thoroughly rinse the brown lentils under cold water, then drain. Finely chop the onion and crush the garlic. Peel the carrots and slice them into thin rounds. If necessary, cut the roasted chestnuts in half or leave them whole.

Heat the lard in a deep pot. Add the finely chopped onion and sauté over medium heat for 5-6 minutes until translucent. Add the crushed garlic and sliced carrots, then sauté for another 2 minutes.

Remove the pot from the heat, sprinkle in the sweet paprika, stir quickly, then immediately add the rinsed lentils and pour in the warm vegetable stock so that the paprika does not turn bitter.