French Cuisinées The full title should be French Lentilles Cuisinées, as cuisinées simply means cooked, but we like simple! This provincial classic is a popular choice in France and is typically served as a vegetable through the winter. We have given the recipe an authentic twist by adding sweet chestnuts. High in starch but low in fat, the chestnut makes a good substitute for potatoes and from its early origins in Mediterranean countries, it is used in stews, soups, and as flour to make delicious bread and pasta. Green Lentils Also referred to as continental lentils; they have a firm texture when cooked and a delicious earthy flavour. Colours range from dark green and speckled to pale brown or green - all with yellow seeds inside their coats. One of the most ancient of all pulses, they were first cultivated in the Middle East. Lentils are more easily digested than other beans and are very high in protein.