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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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