Homemade Vegetable and Lentil Terrine with homemade tahini sauce

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a wide pan over medium heat.

   StoveFrying pan
2. 2
   Add the onion, leek and carrot and fry 10 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Preheat the oven to 180°C (355°F). Line a loaf pan with parchment paper.

   OvenParchment paper

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Cook the lentils with the water 20 minutes, until softened.

   StovePot
3. 6
   Mix the lentils, fried onion, cumin, turmeric, paprika, salt and black pepper in the pot.
4. 7
   Puree 2 /3 of the mixture, return it to the pot and stir.

   Stick blender
5. 8
   Mix the tahini and lemon juice and season with salt.
6. 9
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
7. 10
   Add the eggs and tahini and mix well.
8. 11
   Pour into the pan and spread evenly.

   Baking pan
9. 12
   Bake 35–40 minutes, until the quiche sets and browns.

   OvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10. 13
    Let cool 10 minutes before cutting.

    💡Resting before cutting sets the pie: cut straight out of the oven, it is still soft inside and the slices fall apart.