📝 About This Recipe
This elegant plant-based terrine reimagines a classic French charcuterie staple using earthy Puy lentils and toasted walnuts. Infused with aromatic herbs and savory umami notes from sun-dried tomatoes and balsamic glaze, it offers a sophisticated, velvety texture that rivals any traditional pâté. It is the perfect centerpiece for a vegetarian charcuterie board or a refined starter for an autumn dinner party.
🥗 Ingredients
The Lentil Base
- 1.5 cups French Green Puy Lentils (rinsed and picked over)
- 3.5 cups Vegetable Stock (low sodium)
- 1 piece Bay Leaf (fresh or dried)
Aromatics & Texture
- 1 cup Walnuts (toasted and finely chopped)
- 2 large Shallots (minced)
- 3 cloves Garlic (pressed or minced)
- 1/4 cup Sun-dried Tomatoes (packed in oil, drained and chopped)
- 1 cup Shiitake Mushrooms (finely diced)
Binders & Seasoning
- 2 tablespoons Flax Meal (mixed with 4 tbsp water to make a 'flax egg')
- 1 tablespoon Balsamic Glaze
- 1 teaspoon Herbes de Provence (dried)
- 1 tablespoon Fresh Thyme (leaves only)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a standard 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a medium saucepan, combine the rinsed lentils, vegetable stock, and bay leaf. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender but not mushy.
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3
While lentils cook, prepare the flax egg by mixing the flax meal and water in a small bowl; let it sit for 10 minutes to thicken.
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4
In a large skillet over medium heat, sauté the minced shallots and mushrooms in a splash of olive oil until the mushrooms have released their moisture and turned golden brown (about 8 minutes).
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5
Add the garlic, sun-dried tomatoes, Herbes de Provence, and fresh thyme to the skillet. Cook for another 2 minutes until fragrant.
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6
Once the lentils are cooked, drain any excess liquid and discard the bay leaf. Transfer half of the lentils to a food processor.
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7
Add the sautéed mushroom mixture, balsamic glaze, salt, and pepper to the food processor. Pulse several times until the mixture is a thick, slightly chunky paste.
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8
Transfer the processed mixture into a large mixing bowl. Fold in the remaining whole lentils, the chopped walnuts, and the thickened flax egg.
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9
Taste the mixture and adjust seasoning if necessary. The flavor should be bold, as it will mellow slightly after chilling.
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10
Press the mixture firmly into the prepared loaf pan, smoothing the top with a spatula. Ensure there are no air pockets.
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11
Bake for 45-50 minutes until the top is firm to the touch and the edges are starting to pull away from the sides.
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12
Remove from the oven and allow to cool completely in the pan. For the best texture, refrigerate for at least 4 hours (or overnight) before slicing.
💡 Chef's Tips
Always use French Green (Puy) lentils for this recipe; red lentils will turn into a mush that won't hold its shape. Don't skip the chilling step—the terrine sets as it cools, allowing for clean, beautiful slices. If you aren't vegan, you can substitute the flax egg with one large beaten egg for a slightly firmer set. Ensure you toast your walnuts beforehand to unlock their oils and provide a deeper, nutty contrast to the earthiness of the pulses. Press the mixture down very firmly into the pan to prevent the terrine from crumbling when served.
🍽️ Serving Suggestions
Serve chilled with a side of sharp Dijon mustard and cornichons for a classic French presentation. Pair with a crisp, dry white wine like a Sancerre or a light-bodied Pinot Noir. Accompany with toasted sourdough points or a warm, crusty baguette. Garnish with a few pomegranate seeds or a drizzle of truffle oil for an extra touch of luxury. Serve alongside a bright arugula salad with a lemon-shallot vinaigrette to cut through the richness.