Lentils still warm from the pot, drinking up a dark, glossy vinaigrette before the goat cheese crumbles over them: Domaine des Terres Rouges’ Black Garlic Mustard, stone-milled with black garlic, brings mellow sweetness and deep umami to a humble dish.
Serves 4 · 35 min
- Simmer 1 cup (200 g) green lentils in unsalted water for 20 to 25 minutes, until just tender, then drain.
- Whisk 1 tbsp of the black garlic mustard with 1 tbsp sherry vinegar, 3 tbsp olive oil, salt and pepper.
- Toss the warm lentils with the dressing, 1 finely chopped shallot and a handful of chopped parsley.
- Top with crumbled goat cheese and serve while still warm.
The star of this recipe: Black Garlic Mustard, by Domaine des Terres Rouges.
