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1
Rinse the dried chestnuts, and put them in a bowl with cold water to cover by at least 4 inches.
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2
Let soak in a cool place for 8 hours or overnight, and drain them when you start cooking the soup.
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3
Pour the olive oil into the soup pot, set over medium-high heat, and drop in the crushed garlic cloves.
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4
Cook for a couple of minutes, until theyre sizzling and lightly colored, then drop in the herb sprigs and bay leaves, and cook for a minute.
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5
Stir in the crushed tomatoes, bring the juices to a boil, and cook for a minute or two, to concentrate the flavors.
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6
Pour in the water, stir well, add the basil leaves and drained chestnuts, and cover the pot.
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7
Bring to a boil over high heat, then set the cover ajar and cook at a gentle boil, reducing gradually, until the chestnuts have softened and have started to crumble, about 1 1/2 hours.
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8
Rinse the lentils, and stir them into the soup along with the salt.
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9
Return to a full boil, and cook, cover ajar, for 30 minutes or more, until the lentils are tender (timing depends on lentil size and variety) and the broth is flavorful.
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10
Ladle the soup into warm bowls.
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11
Sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil.
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12
Serve right away, with more grated cheese at the table.
