Chestnut and Lentil Soup

Late autumn is the season for chestnuts and for this special soup, which is invigorating and warming. The chestnuts are roasted, finely chopped, and then cooked with wine and a bit of tomato, which gives them a lively edge. They go wonderfully with the lentils. Serve this soup with a spoonful of your best olive oil floating over the surface and grilled bread or croutons.

The chestnuts require a half hour or so to bake, so begin with them. While they’re baking, you can cook the lenti