THE MUSTARD-STUNG PULSE

(Our Play on Lentilles à la Moutarde / Mustard Lentils)

THE MUSTARD-STUNG PULSE

Ingredients: 250g Puy or Green Lentils (rinsed), 1 Onion (diced), 1 Carrot (minced), 1 stalk Celery, 1 tsp Black pepper, 1 tsp Garlic powder, 2 Bay leaves, 2 tbsp Dijon mustard, 1 tbsp Sherry vinegar, 50g Butter...

Ingredients

  • 250g Puy or Green Lentils (rinsed)
  • 1 Onion (diced)
  • 1 Carrot (minced)
  • 1 stalk Celery
  • 1 tsp Black pepper
  • 1 tsp Garlic powder
  • 2 Bay leaves
  • 2 tbsp Dijon mustard
  • 1 tbsp Sherry vinegar
  • 50g Butter

Cooking Method

  1. The Swell Boil lentils in 600ml water with the bay leaves for 20 minutes until tender but firm.
  2. The Architect In a pan, sauté onion, carrot, and celery in butter until sweet.
  3. The Bloom Add pepper and garlic powder with a 20ml splash of the lentil cooking water to release the oils.
  4. The Marriage Drain lentils and toss into the pan; stir in the mustard and vinegar until it forms a thick silk.
  5. The Final Flourish Top with a massive hit of raw fresh parsley and extra black pepper.

Cuisine: French

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