Saturday, July 18, 2009

• Brown Lentil Terrine with Spicy Tomato Sauce

I invented this dish when Sarah, the vegetarian daughter of a friend mine came for dinner. She not only doesn’t eat meat but she also has adverse reactions to nuts, wheat and dairy so this is what my thinking cap came up with in order to get some flavour and balanced nutrition into our meal. I hope you like it.


5 tblsp olive oil

100 grams dry weight of brown lentils, cooked

150 grams chestnut mushrooms, chopped

1 large onion, chopped

3-4 large cloves garlic, chopped

1 whole red chilli, chopped (if you want it milder remove the seeds)

2 tsp coriander seeds, ground

2 tsp cumin seeds, ground

1 tblsp Worcestershire sause

2 tblsp dark soy sause

1 tsp Marmite

2 sprigs fresh thyme, chopped

5 sprigs leaf coriander, chopped

2 lge eggs, beaten

(75grams of chopped nut may be added if you desire, walnut would work well)


Saute onions, garlic and mushroom in 2 tablespoons of the olive oil until soft, add ground corriander & cumin seeds and chopped chilli and cook gently to release the flavours of the spices making sure you do not burn them. Place all these ingredients and the rest of the olive oil in a food processor and blend until smooth.

Place the paste in a bowl and add the cooked lentils, Worcestershire sauce, soy sauce, Marmite and chopped thyme and coriander (and nuts if using) and season to taste, mix all together with the beaten eggs.

Place in a terrine or 2lb loaf tin lined with greaseproof paper and cook in a medium oven until firm to the touch. If the top starts to brown before the mixture is set cover it with a piece of greaseproof paper or tin foil.

Turn out onto a plate and serve with a spicy tomato sauce (see below) and seasonal organic vegetables and boiled rice.

Spicy Tomato Sauce


2 tblsp olive oil

1 medium onion, chopped

2-3 gloves garlic, chopped

1 jar passata

1 tsp dried tarragon

1 tsp dried parsley

A handful of fresh Basil chopped

Tabasco and salt and pepper to taste


Saute onions and garlic in the olive oil, add passata and herbs bring to the boil and simmer for 15 minutes add Tabasco and S&P to taste and serve with the above. (This sauce is also ideal with pasta)

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