Delicious Lentil Terrine with Sprouts

February 28, 2015
Serves 2 People

Delicious lentil terrine with sprouts and marinated mushrooms that is perfect comfort food when the cold front has arrived.  This loaf style vegan dish is easy to make, tasty and perfect for times when you want a vegan meal that’s a little more filling.


  • Beetroot Sprouts to Garnish
  • Linseed Sprouts to Granish
  • 6 Leaves
  • 1
    Red Onion Finely Chopped
  • Handful of
    Beetroot Sprouts
  • Handful of
    Linseed Sprouts
  • 1 Cup
    Organic vegetable stock
  • Sea salt
  • Freshly Ground Black Pepper
  • 200 Grams
    Button Mushrooms
  • 1/3 Cup
    Avocado Oil
  • 1 Tablespoon
    Red Wine Vinegar
  • 1
    Clove Garlic (Crushed)


  1. Soak the gelatine leaves in cold water until softened. Mix together the lentils, red onion and sprouts.

  2. In a saucepan over a medium to high heat, bring ½ cup of the stock to the boil.

  3. Remove the gelatine leaves from the water, squeeze out the excess liquid and add the leaves to the hot stock.

  4. Then add all the stock to the lentil mixture. Season to taste, then spoon the lentil mixture into a mould lined with cling film.

  5. Chill for a few hours until set.

  6. Slice the mushrooms and combine with the avocado oil, lemon juice, red-wine vinegar and crushed garlic. Allow to infuse for an hour to create the sauce.

  7. Serve the terrine dressed with the mushrooms and scattered with fresh sprouts.

Nutrition: 1433.1 kJ, 12.3 g protein, 21.8 g fat, 25.6 g carbs


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