Lentils with Chestnuts

Name: Lentils with Chestnuts
Cuisine: Italy
Ingredients: chestnuts; water; natron (nitrum); pepper; cumin; coriander seed; mint; rue; laser root (asafoetida/silphium root); pennyroyal; vinegar; honey; liquamen (Roman fermented fish sauce); olive oil

Origin: Rome, Italy

Source: Apicius, 400

Ingredients

chestnuts
water
natron (nitrum)
pepper
cumin
coriander seed
mint
rue
laser root (asafoetida/silphium root)
pennyroyal
vinegar
honey
liquamen (Roman fermented fish sauce)
olive oil

Instructions

Cook peeled chestnuts in a new pot with water and a little natron.
Grind pepper, cumin, coriander seed, mint, rue, laser root, and pennyroyal; moisten with vinegar; add honey and liquamen, balance with vinegar.
Pour the seasoning over the cooked chestnuts, add oil, and boil; mash when well boiled.
Taste and adjust; serve finished with fresh green oil.