gray matter.

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)". I myself would say that the Puy lentils are absolutely necessary. 

+++

warm du puy lentils with mustard vinaigrette.

1¼ cup (250 gr) French green lentilles du Puy, or in a pinch Beluga will do, but don't even bother doing this with anything else 

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

Basically: cook lentils with bayleaf, thyme and salt for 20-25 minutes, do not overcook. While that's happening, saute the carrots, onion, and fennel in olive oil 10-15 minutes, until tender. Make vinaigrette. When lentils are done, toss them with the vinaigrette while still warm and add the sauteed vegetables. 

+++

It was so good I made it again for dinner plus some shrimp, there are a bunch of complementary things going on.