Italian Lentil And Chestnut Stew

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1 large carrot, finely diced

2 sticks celery, finely chopped

1 onion, finely chopped

1 leek, sliced

3 cloves garlic, chopped

Lenticchie umbre or other lentils, 350g (about 2 cups)

250 ml red wine (about a cup)

150 g cooked chestnuts (1 cup), roughly chopped

A small handful dried porcini mushrooms

2 bayleaves

A sprig rosemary, leaves pulled from stem

1 tbsp cranberry sauce (optional)

2 tbsp olive oil

Salt and pepper

Hot water

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