For 4 people

200 g of green lentils from Le Puy
1 vegetable and herb bouillon cube
60 g of hazelnuts
120 g of goat log
2 eggs
1 lemon (zest)
100 ml of vegetable cream
Salt and pepper

Cook the lentils covered for 20 minutes in 3 times their volume of water, with the crumbled stock cube. If any water remains, drain well.
Meanwhile, roast the hazelnuts for 5 minutes at 220 °C.
Crush coarsely. Mix the lentils with the goat log, eggs, ½ lemon zest and the vegetable cream. Season with salt and pepper.
Divide into well oiled individual moulds. Sprinkle with crushed hazelnuts. Bake in the oven at 180°C for 20 minutes.
Serve hot, warm or cold with a green salad.

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