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

Lentil and Carrot Aspic with Vinaigrette
A most interesting dish, suitable as a salad or appetizer course.
Recipe type: Side Dish
Cuisine: French
Serves: 12
  • 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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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)
  5. 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: 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.

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