Today's lunch, based on David Lebovitz's version of this, it was super and somehow ready in 25 minutes start to finish. As Mr. Lebovitz says: "The fennel isn’t necessary (well, neither are shoes)".
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warm du puy lentils with mustard vinaigrette.
1¼ cup (250 gr) French green lentilles du Puy
1 bay leaf
a few springs of fresh thyme
pinch coarse salt
2 or 3 carrots, peeled and finely diced
1 medium red onion, peeled and finely diced
1 bulb of fennel (optional), finely diced, or lately I've been subbing 1 tsp of fennel seed, not disagreeable
freshly-ground pepper
3 tbsp extra-virgin olive oil
3 tbsp Dijon mustard
1 tbsp red wine or sherry vinegar, or really, any vinegar, to taste
1 scallion, minced
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It was so good I made it again for dinner plus some shrimp, there are a bunch of complementary things going on.
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