Green lentil veggie terrine “quick cooking

Ingredients for 6 people

• 250 g quick-cooking green lentils
• 150 ml fresh cream
• water
• 3 eggs
• 1 onion
• 1 vegetable bouillon cube
• 1 tsp. olive oil
• salt and pepper

• Preheat your oven to 160°C.
• Rinse and drain your “Quick Cook” green lentils.
• Peel and finely chop the onion.
• Pour 3 times the volume of water for the green lentils into a saucepan, add the lentils, chopped onion and crumbled vegetable stock. Bring to the boil. Cook for 8 minutes from boiling.
• Once cooked, drain the lentils and set aside.
• In a bowl, beat the eggs into an omelette with the crème fraîche. Add salt and pepper to taste.
• Stir in the lentils.
• Oil an ovenproof cake tin and pour in your mixture.
• Pack the entire surface well. Bake for 1 hour at 160°C.
• Serve the green lentil terrine warm or cold with a green salad.

You can also slip a few diced carrots with the lentils or a little tomato coulis into the egg and crème fraîche mixture.