Black Garlic Lentils

Executive Chef Bonnie Moore pairs her black garlic lentils with salmon and fresh greens for a bright, flavorful and filling midday Winter meal at the Mountain.

Ingredients:
1 quart onion – small dice, brunoise
1 quart black lentil – rinsed
5-8 cloves black garlic – sliced
½ cup dry white wine
Thyme and bay leaf sachet
Vegetable stock

To make the lentils:
Sweat the onions in a heavy bottom pot for approximately 5 minutes until they are translucent. Add the black garlic, and continue to cook for 2-3 more minutes. Add the lentils, stir together with the onions and garlic, pilaf all together for a few minutes, and deglaze with white wine. After the wine cooks off, add your herb sachet and vegetable stock to cover.

Season with salt and pepper. We recommend going light on the pepper as the lentils are peppery.

For pick up, finish with butter.

We serve the Black Garlic Lentils with salmon and arugula salad*. Cook the salmon to your liking. Begin plating with your lentils on the bottom. Set the salmon on top of the lentils, and top with your arugula salad.

*For the arugula salad:
Combine cleaned and trimmed arugula, shaved red onion, halved Castelvetrano olives, lemon juice and olive oil.