Channeling Cobras & Matadors’ sauteed green lentils I made a crispy black lentil and sungold tomato salad with goat cheese mousse. I fried the black lentils in about a half inch of olive oil and threw in sliced serrano ham and scallion at the end. I drained it on a paper towel, salted it and tossed with sungold tomato halves just with a light drizzle of red wine vinegar. The creamy tangy goat cheese mousse was a perfect match to the salad which had a lot going on but oh so harmonious. I served toasted baguette slices to that the items could be scooped up together and devoured.