Instructions: Lentils: Warm oil in pot over medium heat and cook onions, carrots and celery until soft, about 7 minutes. Add lentils, broth, sage, bay leaves and bacon. Cover and simmer 1 hour, or until lentils are tender and begin to fall to pieces.

Meanwhile, soften gelatin in water and add to pot about 5 minutes before lentils are done. If broth does not come up to level of lentils, add more.

Pour contents of pot into large bowl and remove bay leaves. Mix in chopped parsley and thyme. Pour into 1-quart loaf pan, cover and refrigerate overnight.

Vinaigrette: In small bowl, whisk garlic, shallot, mustard and vinegar. Gradually beat in oil until incorporated, then mix in salt, chervil and tarragon. Give a grind or two of peppermill, as desired. (Makes 3/4 cup)

To Serve: Unmold terrine and cut into 1-inch-thick slices. Arrange slices on platter or individual plates and spoon vinaigrette around slices. Garnish with sprigs of thyme.

This recipe yields 8 to 12 servings.

Description: "(Terrine De Lentilles Et Carottes, Sauce Vinaigrette)"

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