Lentil terrine with sprouts
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 5 minutes, plus setting time |
| Prep Time: | 20 minutes |
Ingredients
- 4 leaves gelatine leaves
- agar powder
- 2 x 400 g cans lentils, drained and rinsed
- 70 g red onion, finely sliced
- 1 handful vegetable sprouts, to garnish
- 3 1/2 cups good quality vegetable stock
- 200 g button mushrooms
- 1/3 cup avocado oil
- 4 Tbsp red wine vinegar, to serve
- 2 cloves garlic, crushed
- sea salt and freshly ground pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Additional ingredients:
- Beetroot sprouts, to garnish
- Linseed sprouts, to garnish
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.
You could enjoy this recipe too
Buy the ingredients
Add to Cart