This recipe is a total delight. I call it Ursi’s Lentil Foie Gras because Ursi gave it to me. You can make a vegetarian or a vegan version. Beware, if you make the vegetarian version (with butter) nobody will believe it is vegetarian. Least of all the meat-eaters in your life. This is the second recipe that I am sharing from my new book Bread & Spread. You will find the previous one here.
Ursi’s Lentil Foie Gras
- 1 Shallot diced diced
- 2 T Olive oil
- 70 g Puy lentils (ideally, but if you cannot get them use a brown lentil)
- 2 Cloves (as in cloves – not cloves of garlic)
- 1 T Sunflower seeds toasted in a dry frying pan
- 4 T Dry marjoram
- 20 g Cold butter or cold coconut oil – the point is to use a fat that returns to a solid state at room temperature
- 1 t Soya sauce
- Salt and pepper to taste
- Cook the lentils with the cloves in plenty of water until they are done but not mushy. Drain them, retaining the water.
- Sweat the shallot in the oil on very gentle heat (with the lid on the pan) for a good 5 minutes. Add the marjoram and give it a stir. Turn the heat off.
- Roast the sunflower seeds in a dry frying pan, being careful not to burn them. When they are done remove them immediately from the pan or they will continue to brown (and burn).
- Put the lentils and cloves into a magimix or a blender. Add the cold butter and pulse to mix.
- Add the shallots/marjoram as well as the sunflower seeds, soya sauce. Blend to a fine fine fine puree, adding just enough water, spoon by spoon to make the blender or magimix work. Taste and add salt and pepper to your liking.
- If you want it even finer, put it through a sieve or a mouli.
- Decant into an attractive bowl and cover with cling fim. Wait until it has cooled and the put it in the fridge until cold.
- Eat this with brioche if you are feeling indulgent or a humble whole meal loaf.