Lentil and Carrot Aspic with Vinaigrette
By on · In Appetizers, Budget Cooking, Dinner, Herbs and Spices, Luncheon, Meals, Regional and Ethnic, Salads, Side Dishes, Techniques, Vegetables
Whether served as an appetizer or salad course, Lentil and Carrot Aspic is a flavorful and surprisingly healthy dish, suitable for any occasion.
Lentil and Carrot Aspic with Vinaigrette
A most interesting dish, suitable as a salad or appetizer course.
Author: Epicurus.com Kitchens
Recipe type: Side Dish
Cuisine: French
Serves: 12
Ingredients
Lentils:
- 2 Tablespoons oil
- 1 1/2 Cups onions, finely chopped
- 1 1/2 Cups carrots, finely chopped
- 1 Cup celery, finely chopped
- 1 Cup French lentils
- 2 Cups chicken broth
- 1/2 teaspoon ground sage
- 2 bay leaves
- 1/4 pound bacon, finely chopped
- 2 packets unflavored gelatin (1/4 ounce each)
- 1/4 Cup water
- 1/4 Cup chopped parsley
- 4 sprigs fresh thyme; leaves removed from stalks
Vinaigrette:
- 1 garlic clove; minced
- 1 shallot; minced
- 1 Tablespoon Dijon-style mustard
- 3 Tablespoons red wine vinegar
- 5 Tablespoon canola oil, peanut, grapeseed or olive oil
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.
Notes
NOTES: Recipe from Michael Roberts, a Los Angeles chef and writer, author of the newly published "Parisian Home Cooking" (William Morrow, $25).
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.
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.
