97min 4 ppl
Lentil and Smoked Walnut Rillettes
70 minutes
4 people
Hardover 60 min or 12+ steps
70 min · 11 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 16g
Carbs 32g
Fats 26g
About this dish
Paprika-roasted walnuts and a long, vigorous mash with good olive oil give these lentil rillettes the unctuous, spreadable texture that defines the charcuterie original. The secret is cooking the lentils until just past tender, then working in the oil while they are still steaming hot so they absorb it rather than simply sitting in it.
Allergy Info
Celery, Sulphites, Mustard, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- White onionmedium, finely diced1 whole
- Celerystalks, finely diced2 whole
- Garlic clovesfinely sliced4 clove
- Fresh thymeleaves stripped2 sprig
- Flat-leaf parsleysmall bunch, leaves finely chopped1 whole
Tins & Jars
- Vegetable stockunsalted750 ml
Dried Goods
- Puy lentilsgreen or Puy, rinsed and picked over200 g
- Walnut halvesroughly chopped100 g
Spices & Seasonings
- Smoked paprika1 tsp
- Fine sea saltplus more to taste½ tsp
- Bay leaffresh2 whole
- Black pepperfreshly ground½ tsp
- Ground Allspice¼ tsp
- Nutmegground¼ tsp
- Flaky sea saltto serve1 whole
Oils & Condiments
- Extra-virgin olive oildivided, plus extra to finish80 ml
- Dry white wine2 tbsp
- Apple cider vinegar1 tbsp
- Dijon mustard1 tsp
Utensils
- Baking tray
Method
1
Preheat the oven to 180°C (160°C fan). Toss the chopped walnuts with the smoked paprika, ½ tsp fine sea salt, and 1 tbsp of the olive oil until evenly coated.
Approx. 3 minutes
2
Spread the walnuts on a baking tray in a single layer and roast for 12–14 minutes, stirring once halfway, until deeply golden and fragrant. Remove and set aside to cool.
Approx. 13 minutes
3
Warm 2 tbsp of the olive oil in a heavy-based saucepan over medium heat. Add the onion and celery and cook, stirring occasionally, for 8–10 minutes until completely soft and translucent but not browned.
Approx. 9 minutes
4
Add the garlic, thyme leaves, bay leaves, allspice and nutmeg and cook, stirring constantly, for 2 minutes until the garlic is fragrant and the spices bloom.
Approx. 2 minutes
5
Pour in the white wine and let it bubble and reduce for 1–2 minutes until the pan is nearly dry.
Approx. 2 minutes
6
Add the rinsed lentils and pour in the vegetable stock. Bring to a vigorous boil, then reduce the heat to a gentle simmer and cook uncovered for 25–30 minutes until the lentils are very tender and have absorbed most of the liquid — there should be only a small amount of stock remaining at the bottom of the pan.
Approx. 27 minutes
7
Remove the bay leaves. Transfer the hot lentil mixture to a large bowl. While the lentils are still steaming hot, drizzle in the remaining 45ml of olive oil in a slow stream, mashing vigorously with a fork as you go — work the mixture for 3–4 minutes until you have a rough, spreadable paste with visible texture, not a smooth purée.
Approx. 4 minutes
8
Stir in the Dijon mustard, apple cider vinegar, black pepper and three-quarters of the smoked walnuts. Taste and adjust salt.
Approx. 2 minutes
9
Fold in the chopped parsley and press the rillettes into sterilised jars or a serving dish, smoothing the surface.
Approx. 3 minutes
10
Cover and refrigerate for at least 2 hours, or overnight, to allow the flavours to meld and the texture to firm.
Approx. 2 minutes
11
Remove from the refrigerator 20 minutes before serving. Finish with a generous pour of extra-virgin olive oil, the remaining smoked walnuts, a pinch of flaky sea salt, and a grind of black pepper. Serve with toasted sourdough or baguette.
Approx. 3 minutes
