1 In a saucepan, put 1.1 qt (1 litre) of water, a tea ball containing a little thyme and 1 bay leaf. Then add your lentils and cook for 20 minutes. After 15 minutes of cooking, salt and pepper. When they're cooked, drain them and let them cool.
2 While the lentils are cooking, in a casserole, pour 1 tablespoon of grapeseed oil. When it's hot, add the diced peppers and diced onions, then 5 minutes later add the diced tomatoes. Salt and pepper, cover and cook without browning for 5 minutes. Drain this mixture while keeping the cooking liquid.
3 In a frying pan, put 1 tablespoon of grapeseed oil and a knob of butter and quickly sauté your small chanterelles. Salt and pepper, then drain them while keeping the rendered liquid as well. Now you just need to finish it:
4 In a large salad bowl, pour 2 tablespoons of balsamic vinegar or wine, salt, pepper, then add 1 tablespoon of rapeseed oil, the drained liquid from the vegetables and chanterelles. Mix well, then add your diced vegetables, your chanterelles and your lentils. Mix with a spoon and taste.
5 Serve on a nice plate, molded in a small ring, well compacted with a chanterelle on top, or for a more casual presentation, in a large decorated salad bowl served in the middle of the table.
The trick with this terrine is getting the cooking times right. Lentils at 20 minutes, vegetables in the casserole without browning, chanterelles in the pan just seared. Each component keeps its character, its own texture. You mix them cold with the rendered juices: that's what brings everything together without a heavy sauce. Easy to prepare the day before, keeps well in the fridge.
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