Notice: Undefined index: HTTP_ACCEPT_ENCODING in /home/cookingindex/public_html/includes/dbconnect.php on line 6
Lentil And Carrot Aspic With Vinaigrette Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasLentil And Carrot Aspic With Vinaigrette Recipe - Cooking Index

Lentil And Carrot Aspic With Vinaigrette

Type: Vegetables
Courses: Side dish
Serves: 12 people

Recipe Ingredients

2 tablespoons 30mlOil
1 1/2 cups 93g / 3.3ozFinely-chopped onions
1 1/2 cups 165g / 5.8ozFinely-chopped carrots
1 cup 110g / 3.9ozFinely-chopped celery
1 cup 237mlFrench lentils
2 cups 474mlChicken broth
1/2 teaspoon 2.5mlGround sage
2   Bay leaves
1/4 lb 113g / 4ozBacon - finely chopped
2   Unflavored gelatin - (1/4 oz ea)
1/4 cup 59mlWater
1/4 cup 36g / 1.3ozChopped parsley
4 sections  Fresh thyme - leaves removed
  From stalks
1   Garlic clove - minced
1   Shallot - minced
1 tablespoon 15mlDijon-style mustard
3 tablespoons 45mlRed wine vinegar
5 tablespoons 75mlCanola oil, peanut, grapeseed or olive oil
1/2 teaspoon 2.5mlSalt
1 1/2 teaspoons 7.5mlFinely-chopped chervil leaves - (optional)
1 1/2 teaspoons 7.5mlFinely-chopped tarragon leaves - (optional)
  Freshly-ground black pepper - to taste
  Fresh thyme sprigs - for garnish

Recipe Instructions

Lentils: Warm oil in pot over medium heat and cook onions, carrots and celery until soft, about 7 minutes. Add lentils, broth, sage, bay leaves and bacon. Cover and simmer 1 hour, or until lentils are tender and begin to fall to pieces.

Meanwhile, soften gelatin in water and add to pot about 5 minutes before lentils are done. If broth does not come up to level of lentils, add more.

Pour contents of pot into large bowl and remove bay leaves. Mix in chopped parsley and thyme. Pour into 1-quart loaf pan, cover and refrigerate overnight.

Vinaigrette: In small bowl, whisk garlic, shallot, mustard and vinegar. Gradually beat in oil until incorporated, then mix in salt, chervil and tarragon. Give a grind or two of peppermill, as desired. (Makes 3/4 cup)

To Serve: Unmold terrine and cut into 1-inch-thick slices. Arrange slices on platter or individual plates and spoon vinaigrette around slices. Garnish with sprigs of thyme.

This recipe yields 8 to 12 servings.

Each of 12 servings, with 1 tablespoon Vinaigrette: 192 calories; 327 mg sodium; 5 mg cholesterol; 13 grams fat; 13 grams carbohydrates; 7 grams protein; 1.23 grams fiber.


"{Terrine De Lentilles Et Carottes, Sauce Vinaigrette}"

The Los Angeles Times, 07-07-1999


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.