Lentil Terrine with Tomato Sauce
My daughter Joanna adapted this delicious recipe from one she found at Forks Over Knives, a website offering wonderful plant-based recipes. The original recipe is called a lentil “meatloaf,” but for a vegetarian dish, I much prefer the fancier term “terrine.”
- 2 medium onions, chopped
- 1 cup red lentils, rinsed and drained
- 2 fresh poblano chile peppers, seeded and chopped (optional)
- 3 cloves garlic, minced
- 1½ teaspoons chopped fresh Mexican oregano (or 3/4 tsp dried oregano)
- 2 cups cooked short grain brown rice
- ¼ cup cornmeal (optional)
- ¼ cup finely chopped fresh cilantro (optional)
- 2 tablespoons lime juice (or 1 tablespoon sriracha or other hot sauce)
- 1 teaspoon sea salt
- 1 14.5-oz. can fire-roasted (or not) tomatoes, undrained
- 4 dates, pitted, soaked in hot water
- 1 tablespoon smoked (or not) paprika
- ½ teaspoon mustard
- 1 tablespoon apple cider vinegar (optional)
- Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper.
- In a skillet combine onions, lentils, poblanos, garlic, and oregano. Stir in 1½ cups water. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until lentils are tender and water is absorbed, stirring occasionally. Stir in rice, cornmeal, cilantro, lime juice, and salt. Lightly pat mixture into the prepared loaf pan; flatten top.
- For the sauce, in a blender (or food processor, if you don’t have a blender), combine tomatoes, dates, paprika, mustard, vinegar, and ½ cup water. Cover and blend until smooth. Transfer to a saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until slightly thick.
- Spoon ¾ cup of the sauce over loaf. Bake 30 to 40 minutes or until sauce looks dark and dry. Cool on a wire rack (if you have one) for 15 minutes. Slice loaf and serve with the remaining sauce.