Today's lunch, based on David Lebovitz's versionof 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)". +++ 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
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
It was so good I made it again for dinner plus some shrimp, there are a bunch of complementary things going on.
This is an often-NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).