Not exactly sure if this qualifies as a ‘hash’, but it’s close enough. Very nice with wholegrain rice, since the nuttiness complements the chestnuts.
Serves two.
- Ingredients (Core)
- 15 (sweet) chestnuts
- 2 small(ish) carrots, grated
- ½ can green lentils
- A small handful of sprouts, sliced
- ½ a normal-sized onion, diced
- A vegetable stock cube
- Ingredients (Recommended)
- One or two cloves of garlic
- Ingredients (Optional)
- A few spring onions or a bit of leek
Roast the chestnuts: cut a slit in each, then pop them on a tray in a pre-heated oven, 180C should be fine. They’ll be done in 15-25 minutes; or according to the instructions on the packet. Let them cool a bit before shelling them, then slice into a few pieces. I reckon the vacuum-packed ones would work pretty well, but half the fun of this is making the kitchen smell lovely, and sneaking a couple of chestnuts hot from the oven…
Fry up the onion in some oil, over a low heat. After a few minutes add the garlic, and spring onions or leek; shortly followed by the sliced chestnuts and sliced sprouts (fairly thin slices, each sprout should make about 4-6 slivers, depending on size). Fry up for a couple of minutes, then add the grated carrot, and crumble in the stock cube. Add a bit of grated pepper; don’t bother with any salt, there’s enough of that in the stock cube.
Give it all a good stir, then add the green lentils, plus some of the water from the can (or from the tap, if they’re already drained). You don’t want the mixture to end up sloppy, you just need enough liquid for it to simmer up together, and to prevent it all drying out. Pop it on a low heat for 5 minutes, and you’re done. Serve with wholegrain rice, and maybe a bit of cabbage.
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