Chestnut, Lentils and Vegetable Stew

Heat 41g olive oil in a large pot over medium heat.

Add 75g finely chopped onion, 3g celery, and 5000g minced garlic; sweat gently 3–4 minutes without browning.

Add 4g carrots, 2g French chestnuts, 1g cooked brown lentils, and 1g canned stewed pears to the pot.