| 1 | lb | Chestnuts |
| | Light oil |
| 1 | c | French green lentils =OR=- Brown Lentils |
| 2 | qt | Water |
| 1 | md | Carrot diced into small, even squares |
| 1 | | Celery stalk cut into small squares |
| 1/2 | sm | Onion; finely diced |
| 1 | lg | Garlic clove peeled and finely chopped |
| 1 | | Bay leaf |
| 1/2 | ts | Salt; or to taste |
| 5 | | Parsley sprigs |
| | FINISHING THE SOUP |
| 3 | tb | Light olive oil Chestnuts (from above) |
| 1 1/2 | ts | Chopped fresh marjoram -OR- |
| 1/2 | ts | -Dried Marjoram |
| 1/4 | ts | Fennel seeds, crushed (or ground) |
| | Fresh thyme sprigs; -=OR=- |
| 1 | pn | -(generous) dried Thyme |
| 1/2 | c | Dry white wine |
| 1 | tb | Tomato paste Lentils (from above) |
| | Water, stock or cream (as needed) |
| | Salt |
| | Freshly milled black pepper |
| | Extra-virgin olive oil |
| | Finely chopped parsley |
| | Small croutons, fried (in butter or oil) (optional) |
