Green lentils and chanterelle terrine

 Recipe from our Chef Patrick Asfaux

Ingredients :
Green lentils and chanterelle terrine (for 6 persons) :

200 grams (nearly ½ lb) green lentils (only washed)
1 onion (peeled and cut into small cubes)
1 green sweet pepper + 1 red sweet pepper, seedless and cut into small cubes
1peeled tomato, seedless and cut into small cubes
150 grams (1/3 lb) small chanterelles, washed with a soft brush and without the toe
Table salt, black pepper freshly grounded
Thyme, 1 bay leaf
Colza oil
Balsamic vinegar

Direction :
1) In a deep pan, pour 1 liter hot water and thyme and bay leaf inserted into a metal tea ball,.
Add the lentils and let them cook during 2 minutes but after the first 10 minutes, season them (add salt and black pepper). Strain them when cooked and let them cool down.
2) In the meantime, pour 1 soupspoonful oil into a casserole pan and when hot, add the green and red pepper cubes and the onion cubes and after 5 minutes the tomato cubes, salt and black pepper, then cover with a lid and let cook without any colour for another 5 minutes. Strain them and keep the juice.
3) Pour 1 soupspoonful oil into a frying pan and a « nut » of butter and sauté the small chanterelles into it, season with salt and black pepper, then drain and keep the juice

Now blend :
Pour, in a large salad bowl, 2 soupspoonfuls of balsamic vinegar, 1 of colza oil, salt, black pepper, the 2 juices you have kept ; stir well then add the chanterelles and the vegetable cubes and the lentils. Stir well with a spoon and taste (correct the seasoning if necessary).

Presentation
On each individual dish, mould (in a small metal circle) and compact the mixture, top with a chanterelle or use a large dish for a convivial meal, served onto the middle of the table.