Lentil terrine and walnuts

01508 LENTIL TERRINE and walnuts INGREDIENTS for 4 PEOPLE 120 g red lentils, 120 g of hazelnuts, 120 g Walnut kernels, carrots, 2 celery sticks, red onion, mushrooms, cream 120 g 50 g of butter, 2 tablespoons paprika, 2 tablespoons of ketchup, 2 tablespoons soy sauce, an egg, salt, pepper, chopped 2 sprigs of parsley.

Put the lentils in water to soften, then drain well.

Coarsely chop the walnuts and keep them aside.

Chop carrots, celery, onion and mushrooms, pour into a bowl and mix them well.

Add lentils, walnuts, ketchup, soy sauce, eggs, parsley, salt.

Stir vigorously until ingredients are thoroughly mixed together.

Grease a mould for plum cake and sprinkle with breadcrumbs.

pour the mixture to lentils, pressed and well levelled.

Put in the oven already warm (180°) and cook for about 90 minutes.

When cooked, set aside and let cool.

Serve in slices.