A rich and succulent, vegan based terrine…
Made up of lentils, various vegetables and herbs, cranberries and dosed with red wine and truffle oil. This dish promises to be an unusual yet fulfilling main for any evening occasion.
Details
Servings
4 servings
Dietary
Plant Based / Contains alcohol
Prep time
20 minutes
Cooking time
25 minutes
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Ingredients
3 tin cooked Lentil
2 bunch of Green Asparagus blanched in Salted Water, with a still crunchy heart
1 Carrot chopped in small cubes
1 Shallot chopped in small cubes
40g Olive Oil
2 tbsp of dry Porcini Mushroom
1 tbsp of Dry Thyme
1 tbsp of Dry Rosemary
1 tbsp of Dry Sage
1/2 glass of Red Wine
Handful of Dry Cranberry
Salt and Pepper to taste
4 portion of Mushroom Gravy
Truffle Oil to taste
Directions
- In a large sauce pan heat the oil with the shallot and the dry mushroom, stir for one minute and add the dry herbs.
- When the shallot is brown add the lentil the cranberry and the red wine.
- Simmer and allow the wine to evaporate, add the tomato paste, simmer for further few minute, add seasoning, remove from fire and roughly mash about half of the lentil with a fork or with a musher.
- Set a side.
- Cut the asparagus in half lengthwise and then into 7cm pieces. Line the perimeter of a steel ring (8cm in diameter and 4cm in height) with the pieces of asparagus with the sharp cut outwards.
- Add the leftover asparagus sliced in small pieces to the lentil mix.
- At the base in the centre of this circle of asparagus, place the lentil pressing down gently with the back of a spoon, remove the ring and serve with the gravy and few drops of truffle oil.