Green lentils simmer tender in vegetable stock with bay leaves, then meet browned onions, thyme, coriander, breadcrumbs, white miso, and tahini before baking in a parchment-lined terrine mold.
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Heat oven to 350°F. Line terrine mold with parchment.
In 1-gallon pot, combine lentils, salt, vegetable stock, and bay leaves. Cover pot and bring to . Lower heat, and for 30-40 minutes or until lentils are tender. Drain lentils in colander for 10 minutes .
In 10-inch sauté pan, heat oil over medium-high flame. Sauté onions until browned. Add thyme, coriander, and nutmeg. Sauté 2 minutes more. Set aside.
Transfer lentils to food processor and pulse to form thick paste.
Transfer lentils to medium-size bowl. Add onions, 1 cup bread crumbs, parsley, miso, and tahini. Mixture should be thick but moist. If mixture is too loose, add more bread crumbs. Season to taste with salt and pepper.
Pour mixture into terrine mold and until firm, about 20 to 25 minutes . Chill terrine until it reaches room temperature, about 1 hour .
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