Ikarian Veggie Terrine with Herbs and Lemon


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This shockingly easy recipe will make you look like an expert chef. The final product of this simple recipe is a beautiful, hearty veggie terrine that is both satisfying and elegant. Topped with onions, olive oil, and lemon, it has a uniquely Ikarian flair with its use of fresh herbs and lemon.

Yield: 6 servings

Total Cook Time: 70 minutes

Photo by David McLain


⅓ cup extra virgin olive oil, plus more for serving

¼ sweet onion, minced, plus more for serving

1 pound yellow split peas, rinsed well

Salt and pepper (optional)

2 teaspoons fresh parsley, chopped

Salt and pepper to taste

Lemon, for serving

Chopped parsley, for serving


  1. In a heavy saucepan, cook onion in olive oil over medium heat or until tender, about 4-5 minutes.
  2. Add split peas and enough water to cover; bring to a boil.
  3. Skim top of liquid; reduce heat, and simmer for 45 minutes.
  4. Add salt and pepper to taste and continue to simmer until split peas are falling apart but not totally broken down. Remove from heat and add salt to taste. Mash the split peas with a potato masher or wooden spoon to break them down a bit more.
  5. Pour pea mixture into a 10 x 14 casserole dish and let cool on counter until set, about 10 minutes.
  6. After the terrine has set, cut into squares and serve garnished with chopped parsley, a squeeze of lemon juice, a drizzle of olive oil, and chopped onion.