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!