Lentil terrine with sprouts
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- Abigail Donnelly
- 4
- Easy
- Dairy free Fat conscious Vegan recipe collection
- 20 minutes
- 5 minutes, plus setting time
- Zonnebloem Pinotage 2007
- Buy Ingredients Here
Ingredients
- Beetroot sprouts, to garnish
- Linseed sprouts, to garnish
- For the lentil terrine
- 4 gelatine leaves
- 2 x 400 g cans lentils, drained
- 1 red onion, finely chopped
- A handful beetroot sprouts
- A handful linseed sprouts
- 1 cup organic vegetable stock
- Sea salt and freshly ground black pepper
- For the marinated mushrooms
- 200 g button mushrooms
- 1/3 cup avocado oil
- 1 T red-wine vinegar
- 1 clove garlic, crushed
- Sea salt and freshly ground black pepper
Cooking Instructions
To make the lentil terrine:
Soak the gelatine leaves (or if you're vegan use agar flakes in equal amount) in cold water until softened. Mix together the lentils, red onion and sprouts.
In a saucepan over a medium to high heat, bring ½ cup of the stock to the boil.
Remove the gelatine leaves from the water, squeeze out the excess liquid and add the leaves to the hot stock.
Then add all the stock to the lentil mixture. Season to taste, then spoon the lentil mixture into a mould lined with cling film.
Chill for a few hours until set.
To make the marinated mushrooms:
Slice the mushrooms and combine with the avocado oil, lemon juice, red-wine vinegar and crushed garlic. Allow to infuse for an hour.
To serve:Serve the terrine dressed with the mushrooms and scattered with fresh sprouts.
Per serving: 1433.1 kJ, 12.3 g protein, 21.8 g fat, 25.6 g carbs
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