Red Lentil, Avocado, and Ham Terrine with Italian Herbs
Temps
55 min
Difficulté
difficile
Ingrédients
12
Budget
~9-13 €
Valeurs nutritionnelles
Score santé
Moyen · /100
380 kcal
par portion
Your real numbers, not the theory
Your portion never matches the recipe exactly. Calerys, a dietitian on WhatsApp, reads a photo of your plate and tells you its calories, protein, carbs and fat.
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Your version won’t be exactly this one
A little more oil, a bigger portion… Calerys works out the values of the plate you actually cooked, from a single photo.
Etapes
- 1
Cook red lentils in 300ml broth for 20 minutes until tender. Drain and reserve.
20 min
- 2
Finely chop shallots. Quickly blanch ham in a skillet, then cut into thin strips.
5 min
- 3
Soak gelatin in cold water for 5 minutes. Heat remaining 100ml broth to boiling and dissolve gelatin in it.
5 min
- 4
Blend lentils with 20g butter, shallots, herbs, salt, and pepper. Stir in half the gelatin mixture.
3 min
- 5
Pour half the lentil mixture into terrine. Layer ham strips and avocado slices. Drizzle with lemon juice.
5 min
- 6
Add remaining lentil mixture. Refrigerate for at least 4 hours before unmolding.
- 7
Top with crushed walnuts and fresh butter shavings before serving.
