Makes: 4 4 servings
Prep time: 30 min.
Cook time: 30 min.

1. Finely chop the shallots and brown them in oil. Add the chestnuts and fry gently. Add some stock, cover and boil for 10 minutes. Remove chestnuts and crush them in a sieve. Set aside the cooking juices.

2. Rinse the lentil and drain. Pour the Marsala wine and the bay leaves in the pan where you cooked the chestnuts and boil. Add the lentil, cover and cook over low heat for approx. 30 min., until the lentil are cooked but still firm to bite.

3. Finely chop 2 tablespoons of mint and 1 of lemon balm and mix with the remaining herbs. Mix the herbs and the chestnut purée with the lentil.

Herb mixture:

3-4 sprigs mint

2-3 sprigs lemon balm

1/4 teaspoon pepper

1/4 teaspoon cumin powder

1/2 teaspoon coriander powder

2 teaspoons Campari liqueur

1 tablespoon soy sauce

1 tablespoon olive oil