Pilgrim Restaurant Recipe For Potato Terrina With Lentils | olivemagazine

Ingredients

• to serve nasturtiums (optional)
• 1 kg floury potatoes peeled and thinly sliced with a mandoline
• 12 sprigs thyme picked
• 6 cloves garlic grated
• 250ml extra-virgin olive oil
• 500g plum tomatoes on the vine diced (reserve the vines)
• 100g echalion shallots finely chopped
• 1 red pepper diced
• 125ml olive oil
• 250g caviar or de puy lentils
• 1 clove garlic
• 1 sprig thyme
• 1 tbsp olive oil
• a handful flat-leaf parsley chopped
• 400g tin Spanish piquillo peppers drained
• 100ml extra-virgin olive oil
• 100g tomato salsa (recipe above)
• red wine vinegar