Italian Lentil And Chestnut Stew

Ingredients

• 1 large carrot, finely diced
• 2 sticks celery, finely chopped
• 1 onion, finely chopped
• 1 leek, sliced
• 3 cloves garlic, chopped
• Lenticchie umbre or other lentils, 350g (about 2 cups)
• 250 ml red wine (about a cup)
• 150 g cooked chestnuts (1 cup), roughly chopped
• A small handful dried porcini mushrooms
• 2 bayleaves
• A sprig rosemary, leaves pulled from stem
• 1 tbsp cranberry sauce (optional)
• 2 tbsp olive oil
• Salt and pepper
• Hot water

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