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Lentil Terrine 01

A home-style Lentil Terrine 01 made with Water Divided, Salt Divided, Olive Oil, Plus Low Sodium Soy Sauce, and Plus Water Divided. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 5 cup
• 1 3/4 tsp
• 1 tbsp
• 2 tbsp
• 1 3/4 cup
• 1/4 cup
• 2 tbsp
• 3 tbsp
• 1 tsp
• 1/8 tsp

Method (preview)

1. 1

   Remove the collar from the springform pan.

2. 2

   Place a sheet of parchment paper over the base, replace the collar, and snap it into place.

3. 3

   Trim the excess parchment with scissors and set the pan aside.

4. 4

   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.

5. 5

   Cover and bring to a boil over high heat.

6. 6

   Reduce the heat to low and steam for 30 to 35 minutes, or until the barley is tender and all the liquid is absorbed.

7. 7

   Transfer the cooked barley to a large mixing bowl.

8. 8

   Preheat the oven to 375 degrees (Gas Mark 5) degrees.

9. 9

   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.

10. 10

    Transfer the mixture to the baking sheet and roast for about 35 minutes, until onions and mushrooms are very tender. Set aside.

11. 11

    To assemble the terrine, add the roasted onions and mushrooms and the cooked lentils to the bowl with the barley.

12. 12

    Stir well and add the chopped almonds, soy sauce, and psyllium seed husks.

13. 13

    Toss together until all the ingredients are thoroughly combined.

14. 14

    Transfer the mixture to the prepared springform pan, pressing to pack the mixture firmly.

15. 15

    Arrange the sliced Spanish olives over the top, cover with aluminum foil, shiny side down, and bake for 40 minutes.

16. 16

    Remove the foil and bake another 15 minutes.

17. 17

    Cool 10 to 15 minutes, then run a knife around the edges of the springform pan.

18. 18

    Place the springform pan on a large serving platter, and remove the collar.

19. 19

    Garnish the edge of the platter with half slices of oranges and sprigs of fresh herbs.

20. 20

    Serve with the Mushroom Wine Sauce and/or Lemon Dill Silken Sauce on the side.

21. 21

    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.

22. 22

    Reduce the heat slightly and simmer for 5 minutes.

23. 23

    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.

24. 24

    Serve the sauce on the side.

25. 25

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