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Robust and Silky Roasted Pepper and Lentil Terrine
Ingredients
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2 tablespoons olive oil
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1 1/2 cups chopped onion or 1 medium
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1 tablespoon chopped garlic or 2 large cloves
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1 teaspoon paprika
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1 teaspoon smoked paprika
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1/2 teaspoon curry powder
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1/8 teaspoon cayenne pepper
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1/2 teaspoon salt
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1 cup dry white wine or vegetable broth
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2 cups red lentils
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3 cups water
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1 tablespoon unflavored gelatin or agar flakes
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1 tablespoon balsamic vinegar
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1 1/2 cup roasted red peppers, from a jar, patted dry
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8 ounces neufchatel cheese, 1/3 less fat cream cheese or creamy goat cheese
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1/2 cup red bell peppers, 1/4-inch dice
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1 tablespoon balsamic glaze, such as Trader Joe's
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2 tablespoons chopped fresh basil
Preparation
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Lightly oil terrine or loaf pan. Line with strips of parchment paper along the bottom and the sides, allowing a couple of inches to hang over the sides.
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In a deep skillet warm olive oil over medium-high heat. Cook onions and garlic until soft, about 10 minutes. Add spices through and including the salt and stir until fragrant, about 1 minute. Add white wine, lentils, water and sprinkle in gelatin. Bring to a simmer, stirring occasionally.
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Allow to cook 20 - 25 minutes until lentils fall apart and mixture has thickened. Remove from heat and stir in balsamic vinegar and red pepper. When cool, transfer mixture to food processor and puree until silky smooth. Add cream cheese and puree again until smooth. Taste and adjust seasonings. Transfer mixture to prepared terrine or loaf pan. Cover and cool until set, about 4 hours or overnight.
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In a small bowl, combine garnishes and sprinkle on top of unmolded terrine.
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This recipe does not meet MHealthy Nutrition Guidelines.
1/2018
Categories
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Plant-Based Protein
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Vegetable
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Dairy Free
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Gluten Free
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Vegan
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Vegetarian
