Recipe Archives->Vegetarian->Lentil Terrine 01

Lentil Terrine with Mushroom Sauce
Yield: 6 to 8 servings
									 
1/2 cup (120 ml) pearl or pressed barley
5 cups (1.25 liters) water, divided
1 3/4 teaspoons salt, divided
									 
1 pound (450g) button mushrooms, chopped
2 large red onions, diced
1 tablespoon olive oil
									 
1 cup (240 ml) brown lentils
1 1/4 teaspoon poultry seasoning
1 bay leaf
1/2 teaspoon dried marjoram
Freshly ground pepper
									 
2/3 cup (160 ml) chopped almonds
2 tablespoons plus 1 teaspoon low sodium soy sauce
1 tablespoon plus 2 teaspoons psyllium seed husks
									 
10 to 12 sliced pimiento-stuffed Spanish olives
									 
2 oranges, sliced, slices halved
Fresh herbs

Have ready a large baking sheet and a 9-inch (23 cm) springform
pan. Remove the collar from the springform pan. Place a sheet of
parchment paper over the base, replace the collar, and snap it into
place. Trim the excess parchment with scissors and set the pan
aside.

Combine the barley, 1 1/2 cups (360 ml) of the water, and 1/2
teaspoon of the salt in a 2-quart (2 liter) saucepan. Cover and
bring to a boil over high heat. Reduce the heat to low and steam
for 30 to 35 minutes, or until the barley is tender and all the
liquid is absorbed. Transfer the cooked barley to a large mixing
bowl.

Preheat the oven to 375 degrees (Gas Mark 5) degrees. In a large
bowl, combine the mushrooms, onions, olive oil, and 1/2 teaspoon
of the remaining salt and toss together to coat with the oil.
Transfer the mixture to the baking sheet and roast for about 35
minutes, until onions and mushrooms are very tender. Set aside.

In a 3-quart (3 liter) saucepan combine the remaining 3 1/2 cups
(840 ml) water, lentils, poultry seasoning, bay leaf, and the
remaining 3/4 teaspoon salt, marjoram, and pepper. Bring to a boil,
uncovered, over high heat. Reduce the heat to medium, and simmer
about 25 minutes, or until the lentils are tender and no more than
1 or 2 tablespoons of liquid remain.

To assemble the terrine, add the roasted onions and mushrooms and
the cooked lentils to the bowl with the barley. Stir well and add
the chopped almonds, soy sauce, and psyllium seed husks. Toss
together until all the ingredients are thoroughly combined.

Transfer the mixture to the prepared springform pan, pressing to
pack the mixture firmly. Arrange the sliced Spanish olives over the
top, cover with aluminum foil, shiny side down, and bake for 40
minutes. Remove the foil and bake another 15 minutes. Cool 10 to
15 minutes, then run a knife around the edges of the springform
pan. Place the springform pan on a large serving platter, and remove
the collar.

Garnish the edge of the platter with half slices of oranges and
sprigs of fresh herbs. Serve with the Mushroom Wine Sauce and/or
Lemon Dill Silken Sauce on the side.


Mushroom Sauce
Makes about 2 1/4 cups (540 ml)

1/2 pound (225g) fresh button or Cremini mushrooms, sliced
1 3/4 cups plus 3 tablespoons (420 ml) water, divided
1/4 cup (60 ml) low sodium soy sauce
1/4 cup (60 ml) dry red wine
2 tablespoons fresh lemon or lime juice

3 tablespoons cornstarch
3 tablespoons water

Combine the mushrooms, 1 3/4 cups (420 ml) of the water, soy sauce,
red wine, and lemon juice in a 2-quart (2 liter) saucepan, and bring
to a boil over high heat. Reduce the heat slightly and simmer for
5 minutes.

Stir the cornstarch and the remaining 3 tablespoons of water together
in a small bowl or cup and add it to the gently bubbling sauce a
little at a time, stirring constantly for about 1 minute, until
thickened to desired consistency. Serve the sauce on the side.


Lemon Dill Silken Sauce
Makes about 1 cup (240 ml).

12-ounce (340g) box soft silken tofu
1 to 3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon minced fresh dill, or 1/2 teaspoon dried dill weed
1/8 teaspoon freshly ground pepper

Combine all the ingredients in the blender or food processor and
process for about 1 minute, or until smooth and creamy.

Printable version: lentil-terrine01.txt.