John Myers
Ingredients for 6 servings:
- 200 g chestnuts
- 200 g lentils, brown
- 600 ml water
- 2 tbsp oil
- 2 cloves garlic
- 10 sage leaves
- 8 olives, black
- 50 g breadcrumbs
- 3 tbsp red wine
- 2 tbsp raisins
- salt and pepper
- Soy sauce
- 2 eggs
- 100 ml sour cream
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
Wash and slit the chestnuts, then fry them in a pan with the lid on while they are still hot. Remove the pan from the heat and let it steam for another 15 minutes. Meanwhile, boil the lentils in water for 30 minutes until soft. Crush the garlic and roughly chop the sage leaves. Heat the oil in a pan, briefly fry the garlic and sage, and add to the lentils. Peel the chestnuts and place them in a large bowl with all the other ingredients; mix. Transfer to a prepared loaf pan and bake in a preheated oven at 180°C (top/bottom heat) for about 50-60 minutes. Cut into pieces and serve with, for example, a Gorgonzola sauce.
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