How to cook
Pour boiling water over the lentils and boil on low heat under a lid for 15 min.
Toward the end of cooking, add salt. Dice the onions and carrots and braise them in the butter until softened.
Add the sliced champignons and saute the mixture 7 min. on medium heat. Drain the lentils and mix them with the mushroom mixture.
Add the eggs, oregano, paprika and black pepper and stir everything well. Pour the mixture into an oiled oven dish and bake 40 min. at 356°F (180 °C).
Take it out of the oven, cover with foil and leave it for 10 min. Remove the foil, let the terrine cool further and cut it into thin slices.