Red Lentil Terrine
From the Natural Gourmet Institute [1]
Notes
Umeboshi paste is a Japanese plum spread that is incredibly salty and savory. If you cannot find it, then add another tablespoon of white miso.
Ingredients
- 2 cups dried red lentils
3 1/2 cups vegetable stock
1 bay leaf
2 tablespoons olive oil
1 large onion, minced
5 cloves garlic, minced
2 teaspoons dried basil
1/2 cup mirin
1 cup walnuts, toasted and cooled
1 tablespoon umeboshi paste (or 2 umeboshi plums, minced)
3 tablespoons white miso
Salt, to taste
Freshly ground black pepper, to taste
1 box of crackers, for serving
Directions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper.
- In a large saucepan, combine the dried lentils, stock, and bay leaf. Cook on medium heat until the lentils are soft and mushy, about 1/2 hour.
- Meanwhile, in a sauté pan, heat oil over medium heat, then add onions. Cook onions until caramelized, then add garlic and dried basil. Cook for one to two minutes, then deglaze the pan by adding mirin, scraping up the brown bits from the bottom of the pan. Turn off heat and pour mixture into saucepan with lentils.
- In a food processor, grind the walnuts until a they develop the consistency of a nut butter. In the large saucepan with cooked lentils, stir in onion mixture, walnut butter, umeboshi paste, and miso until thoroughly combined. Salt and pepper to taste.
- Spoon lentil mixture into parchment-lined loaf pan. Bake until firm, about 20 to 30 minutes. Let terrine cool to room temperature, then chill in the refrigerator. To serve, invert the pan onto a plate, and serve the loaf with crackers.
Information
- Category
- Appetizers, Spreads
- Cuisine
- Japanese
- Yield
- Serves 10