Preparation time: 15 minutes
Waiting time: 1 hour for soaking + 4 hours refrigeration time
Cooking time: Under 45 minutes

1. Soak the lentils in cold water for 1 hour.
2. In 1 liter (4 cups) of salted water, cook the carrot and onion for 20 minutes with a sprig of thyme and a bay leaf.
3. Strain the cooking liquid. Add the lentils to it and cook them until tender.
4. Soak the gelatin leaves in cold water.
5. Remove 2/3 of the cooking liquid, drain the gelatin leaves and blend them into the hot lentils.
6. Add 1 tbsp. vinegar, the chopped parsley and shallot, 10 g mustard, salt and pepper.
7. Place the mixture into a terrine or loaf pan lined with plastic wrap. Place in the refrigerator to set for at least 4 hours.

Serving

1. Cut the terrine thinly.
2. Accompany with the shallot vinaigrette: combine the peanut oil, sherry vinegar, quartered shallot and remaining 10 g mustard in a blender.
3. Garnish with large cubes of tomato and chopped chives.

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Recette proposée par Jean-Michel Huard du Restaurant Le Bourbonnoux à Bourges