Lentil soup with Chestnuts

• This is one of my favourite soups from the Centre Region of Italy! The chestnut give a unique almost sweet taste to the stew. Very easy to make and healthy           
  

  
  

            1/4 cup extra-virgin olive oil
            1/4 cup finely chopped onion
            ¼ cup carrots in small cubes
            1 stick of celery in small cubes
             3 cloves of garlic
              Fine sea salt
              1 cup small brown lentils, such as castelluccio or colfiorito
              1 tablespoon tomato paste
              3 bay leafs
              20 chestnuts (fresh baked)
              3 leafy sprigs thyme
              Freshly ground black pepper
              4 (1/4-inch-thick) slices baguette, toasted
              Finely chopped fresh basil and/or marjoram for garnish (optional)
  
  
  In a medium saucepan, heat 2 tablespoons oil over medium heat. Add onion, garlic, carrots, celery and pinch salt; reduce heat to low. Cook, stirring occasionally, until softened, about 7 minutes. Add lentils and tomato paste; stir to combine, then add 4 cups water and bay leaf. Bring just to a boil, then reduce to a very gentle simmer and cook, stirring occasionally, 25 minutes.
  
  
  Meanwhile, coarsely chop 12 chestnuts. In a large skillet, heat remaining 2 tablespoons oil and thyme over medium heat until oil is shimmering. Add chopped and whole chestnuts; cook, stirring occasionally, until chestnuts are lightly golden, about 5 minutes.
  
  
  When lentils have cooked 25 minutes, add chopped chestnuts and pan contents into pot with lentils. Continue cooking until lentils are tender, 10 to 15 minutes more. Season soup with 1/4 teaspoon salt and generous pinch pepper, then ladle soup into serving bowls. Tuck whole chestnuts and toasts into soup. Garnish with fresh herbs, if using.