Lentils with chestnuts

Boil 3/4lb. green or brown lentils until tender. Skin 1/2lb. chestnuts by cooking in boiling water for a few minutes then removing skins. Cook in salted water until tender. Pound together pepper, cumin, coriander seed, mint, rue, and pennyroyal. Moisten with vinegar, add honey, liquamen and pour over the cooked chestnuts. Mix with the lentils. Taste for seasoning and turn into a serving dish. Sprinkle with olive oil.