Roast Lentils and Chestnuts

Rinse the chestnuts, slit them and roast them in a heavy pan with a tight-fitting lid for 30 min, shaking occasionally, until they turn black.

Remove the frying pan from the fire and re-roast with the lid closed for about 15 min.

In the meantime, soften the lentils in the water for 30 min.

Heat the olive oil in a small pan, sauté the garlic and sage and add to the lentils.

Peel the chestnuts and put them in a large bowl with all the remaining ingredients. Mix well.

Pour into a greased pie dish (quiche dish) and bake at 180 degrees for 50 to 60 minutes.

Cut into slices, serve warm or cooled with a Gorgonzola sauce.

Our tip: Use your favorite red wine for cooking!

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