Recipe: Lentil and Chanterelle Terrine

1 In a saucepan, put 1.1 qt (1 litre) of water, a tea ball containing a little thyme and 1 bay leaf. Then add your lentils and cook for 20 minutes. After 15 minutes of cooking, salt and pepper. When they're cooked, drain them and let them cool.

2 While the lentils are cooking, in a casserole, pour 1 tablespoon of grapeseed oil. When it's hot, add the diced peppers and diced onions, then 5 minutes later add the diced tomatoes. Salt and pepper, cover and cook without browning for 5 minutes. Drain this mixture while keeping the cooking liquid.

3 In a frying pan, put 1 tablespoon of grapeseed oil and a knob of butter and quickly sauté your small chanterelles. Salt and pepper, then drain them while keeping the rendered liquid as well. Now you just need to finish it:

4 In a large salad bowl, pour 2 tablespoons of balsamic vinegar or wine, salt, pepper, then add 1 tablespoon of rapeseed oil, the drained liquid from the vegetables and chanterelles. Mix well, then add your diced vegetables, your chanterelles and your lentils. Mix with a spoon and taste.

5 Serve on a nice plate, molded in a small ring, well compacted with a chanterelle on top, or for a more casual presentation, in a large decorated salad bowl served in the middle of the table.