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about eight one quarter cups waterabout eight ounces carrots (about three medium), peeled and small diceabout one about one/about two teaspoons kosher salt (Recipes by ingridients salt) , plus more as neededFreshly ground black pepperabout one cup plus about two tablespoons heavy creamabout one large eggabout one tablespoon olive oilabout one pound plus ten ounces leeks (about about two medium), quartered lengthwise and thinly sliced crosswise (white and light green parts only)about one teaspoon finely chopped fresh thyme leavesten ounces zucchini (about about two medium), trimmed and small diceabout one cup French green lentils , also known as lentilles du Puy, rinsedabout one bay leafabout one medium garlic clove , smashed and peeledfour ounces chèvre (fresh goat cheese). French Lentil Terrine with Savory Carrot Custard Recipe. Sautéed leeks and zucchini are layered over creamy chèvre-coated lentils and a savory carrot custard in this French-inspired vegetarian terrine.. French Lentil Terrine with Savory Carrot Custard Recipe.
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