Like many of you, I’m learning the ropes of this home office thing. How to set boundaries, inject sunshine breaks, survive Zoom, actually get dressed every morning – the basics. One thing I’m not nailing? My own lunch. At the end of the work day, I have often subsisted on leftover PB&J crusts and goldfish. No bueno.
As I prepare to go back to work at the end of this month after a three-month break, I’m ready to do better and be better. I’m looking for recipes that I can batch and grab all week long.
Oh my goodness – this recipe. It’s just so good. The miracle of it? It tastes better the next day. And the day after that. As I type, I’m eating day 5, with some random leftover beets on top, and it’s astonishingly satisfying.
The infused oil that becomes the dressing is the stuff – don’t cut that corner. The cumin seeds are worth buying if you don’t have any. The kale stands up throughout the week like a champ. Use whatever nuts you have – I used walnuts.
Let’s talk about the lentils. French green lentils or black lentils (beluga lentils) are a must. They have a firm texture perfect for this salad.
I have never tried black lentils so I ordered a 2 pound bag from Amazon. I’ve got to say, they are beautiful. If you think lentils are boring, these might change your mind. These tiny black beauties have great texture and a richer flavor than more traditional varieties.
Next up for my black lentils is this dal from Smitten Kitchen.
High five to Sarah Jampel for this stunning recipe and helpful step-by-step photos!