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Green lentils and chanterelle terrine

From the one star french chef Patrick Asfaux

Green lentils and chanterelle terrine
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5.0/5 (1 votes)
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Green lentils and chanterelle terrine (for 6 persons) :

  1. 200 grams (nearly ½ lb) green lentils (only washed)
  2. 1 onion (peeled and cut into small cubes)
  3. 1 green sweet pepper + 1 red sweet pepper, seedless and cut into small cubes
  4. 1peeled tomato, seedless and cut into small cubes
  5. 150 grams (1/3 lb) small chanterelles, washed with a soft brush and without the toe
  6. Table salt, black pepper freshly grounded
  7. Thyme, 1 bay leaf
  8. Colza oil
  9. Balsamic vinegar


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).

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.

credits photo : © Asfaux Patrick - A.F.Touch