Red lentils simmered in vegetable stock with bay leaf get folded with slow-sweated onions, walnuts, umeboshi paste, and white miso, then baked in a parchment-lined mold into a sliceable savory terrine.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Heat oven to 350°F. Line terrine mold with parchment paper and set aside.
In 1-gallon pot, combine lentils, stock, salt, and bay leaf. Cover pot and bring to . Lower heat and until lentils are tender, about half an hour. Drain lentils in colander for 10 minutes , transfer to medium bowl, and set aside.
In 10-inch sauté pan, heat oil over medium flame and sweat onions and garlic until translucent. Continue to sweat, stirring occasionally, until onions are soft and uniformly browned, about 15 minutes .
Deglaze pan with mirin. Combine onions with lentils. Add walnuts, umeboshi paste, miso, salt, pepper, cilantro, and parsley. Mix to combine. Season to taste.
Fold mixture into terrine mold. until firm, about 20 to 30 minutes .
Refrigerate terrine until it sets, about 1 hour .
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
