Ingredients Jump to Instructions ↓

  1. 5 tablespoons 75ml Unsalted butter

  2. 1/3 cup 48g / 1.7oz Fine bread crumbs - toasted

  3. 1 cup 110g / 3.9oz Lentils or mixed lentils

  4. 1 cup 62g / 2 1/5oz Onion - finely chopped (small)

  5. 1/4 lb 113g / 4oz Ham from a ham bone - cut small pieces

  6. 1 1/4 teaspoons 6 1/3ml Salt

  7. 2 tablespoons 30ml Flour

  8. 1 cup 237ml Non-fat half-and-half

  9. 4 Egg yolks

  10. 1/4 cup 23g / 0.8oz Minced parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Use 1 tablespoon of the butter to grease a 4- to 5-cup springform pan or casserole dish. Coat it with the bread crumbs and refrigerate. Pour the lentils into a saucepan, cover with 2 1/2 cups of water and cook until tender. Drain the lentils in a colander and set aside. Heat 2 tablespoons of the remaining butter in a saute pan, stir in the onions and cook them until they are transparent. Stir in the ham and lentils and cook for 2 minutes. Season with 1/4 teaspoon of the salt. In a saucepan, melt the remaining 2 tablespoons of the butter over medium heat and whisk in the flour to make a smooth paste. Slowly pour in the half-and-half, whisking constantly to keep the mixture smooth. Stir until the mixture thickens enough to coat a spoon. Stir in the remaining salt and the parsley and remove the sauce from the heat. Add the ham and lentils to the sauce and then the egg yolks, stirring them in one at a time. Preheat the oven to 350 degrees. Pour the mixture into the mold and smooth out the top. Bake for 25 minutes or until a skewer inserted in the center comes out clean. Unmold the timbale onto a serving dish and serve hot. This recipe yields 4 to 6 servings.


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