2 cups brown lentils
2 large carrots, peeled and sliced
1 onion, peeled and sliced
4 garlic cloves, minced
1/2 cup heavy cream
1 T olive oil
dried thyme, salt, and pepper (to taste)
Simmer lentils, carrots, and onion until well done, about 20-25 minutes.
Preheat oven to 350, and grease terrine.
Drain lentils, reserving stock. Rinse lentils and vegetables, then blend with garlic, cream, olive oil, thyme, salt, and pepper. Bake for 30 minutes. Serve with French bread and a green salad.
Serves 4 as a sandwich spread, 6 as an appetizer
Adapted from In Celebration of the Seasons