| 4 tablespoons | olive oil |
| olive oil for frying |
| 1 | medium onion, chopped |
| 350g | mushrooms (cultivated and/or wild) |
| 2/3 cup | red lentils |
| 500ml (2 1/4 cups) | vegetable stock or water |
| 1 sprig | thyme |
| 50g | parmesan cheese, grated |
| 1 | garlic clove, crushed |
| 25g | bread, crusts removed |
| 1 tablespoon | lemon juice |
| 4 | egg yolks |
| salt and freshly ground black pepper |
Preheat oven to 180C.
Heat some oil in a large saucepan, add the onion and brown lightly. Add the mushrooms and soften for 3-4 minutes. Add the lentils, stock and thyme, bring to the boil uncovered and simmer for 20 minutes or until the lentils have fallen apart.
Place the parmesan, garlic, and bread in a food processor and blend until smooth, gradually adding the 4 tablespoons of olive oil. Add the lemon juice and egg yolks and combine. Add the lentil mixture, blend, then season well.
Put the mixture into a 1.2 litre dish, stand in a roasting pan half filled with boiling water, cover with foil and cook in the oven for 50 minutes. Allow to cool before serving.
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