| 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 squar |
| 1/2 | sm | Onion; finely diced |
| 1 | lg | Garlic clove; peeled and finely ch |
| 1 | | Bay leaf |
| 1/2 | ts | Salt; or to taste |
| 5 | | Parsley sprigs |
| | FINISHING THE SOUP |
| 3 | tb | Light olive oil; Chestnuts (from abov |
| 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 pinch -(generous) dried Thyme |
| 1/2 | c | Dry white wine |
| 1 | tb | Tomato paste; Lentils (from above) |
| | Water; stock or cream (if needed) |
| | Salt |
| | Freshly milled black pepper |
| | Extra-virgin olive oil |
| | Finely chopped parsley |
| sm | Croutons; fried |
| | Butter or oil; (optional) |
