Feasting on a different dish is easy when you have oceans of time to spend at home, cooking. Since I don’t lead a Gwyneth Paltrow lifestyle, where one has hours to putter about the house and chop things, my meals have to be simple, yet abundant. Especially for the days when I’m in the office, sitting through back-to-back meetings. One needs nourishment, a meal that has the ability to cut through the length of the day.
I’m on-site with a client three days a week, and typically I’ve vacillated between making bad choices in the company cafeteria–telling myself that I’ll make it up at dinner but I never do–or packing simple, carb-rich lunches. Pasta with bolognese, that sort of thing. Part of what I’m learning is that I can’t just leave things to chance; I’ve got to have a plan and a back-up plan for the day. To that end, I’ve revamped my packing list for the week. Sunday afternoons are now spent making dishes and packing tupperwares with snacks and delicious foods for an easy grab-and-go situation when I’m bleary-eyed in the morning.
This week, I’m packing this delicious lentil salad, which I found in the lovely Sophie Dahl’s cookbook. I’ve punched up the original recipe with some chicken, and I plan to either bring a prepped side salad or soup to round out the veggie mix.
INGREDIENTS: Recipe from Sophie Dahl’s Very Fond of Food (modified slightly)
For the salad
1 1/4 cup/225g French puy lentils
a handful of cherry tomatoes, finely chopped (I nixed the tomatoes)
2 celery sticks, chopped
1 cup/150g feta, crumbled (I opted not to use the feta as I’m off dairy for the month)
a handful of fresh parsley, chopped
1 lb/16oz of chicken breasts, sauteed, + cut into bite-sized chunks
Salt/pepper for seasoning
For the dressing
4 tbsp olive oil
1 tsp white wine vinegar
2 tsp Dijon mustard
1 shallot, peeled and finely chopped
Place the lentils in a pan, add water to cover and simmer over a low heat for 20 minutes. Drain. In a serving bowl, mix the lentils, tomatoes, celery, cooked chicken, and feta. To make the dressing, whisk all the ingredients together, dress the salad and toss with the parsley.