Vegetarian Lentil, Mushroom & Hazelnut Terrine

I discovered the fantastic Green Kitchen Stories website upon a friend’s recommendation. I am usually not a great fan of any sort of “x-free” style of food… But I have to say, the few recipes I have tried there are not only tasty but also quite easy & fun to make. They allow you to try some new ingredients or use ingredients you are used to in a totally different way. To “cook out a the box” really… So now let’s go…

For one loaf – Serves 4 to 6


  • Olive oil
  • 2 garlic cloves
  • 200 g mushroom (sliced)
  • 200 g hazelnut (chopped)
  • 4 eggs
  • 1/2 cup milk
  • 1 cup cooked lentils
  • 1/2 tsp nutmeg
  • 1 tsp thyme
  • 1 tsp rosemary
  • A dash of lemon
  • Salt & pepper


Preheat the oven to 200°C (400°F). Pour olive oil in a frying pan and sauté garlic, mushroom and hazelnuts. Add thyme, rosemary, salt and pepper. Let it stir for 10 minutes and set aside for a couple of minutes. Mix eggs, milk, lentils, a dash of lemon and the spices in a bowl and add the vegetables. Pour everything into a non-stick loaf pan. Bake it for 45 minutes. Serve with a green salad or a soup for a healthy meal. Perfect before or after Christmas!

Répondre / Reply