I am having a day.  A day of being completely and 100% unmotivated. 

Even after two cups of coffee.  Sigh.

We have company coming and I have so much to do – cleaning, grocery shopping, work to finish.  But I don’t want to do anything.  Nada.  Except maybe eat cookies in my pajamas.

So I’m sharing with you something I made a few weeks ago, because I am uninspired to cook today.  It’s a delicious side dish made with lentils and split peas.  (It’s not actually supposed to have split peas, but I added them because, well, I had them.)

If you have more motivation than I do, go make this for lunch.  And then come over and clean my house for me.

No?  Ok.  Can’t blame me for trying.  Just make the lentils then.

Ingredients

1 cup (250 mL) French green lentils, picked over and rinsed (or 1/2 cup lentils 1/2 cup split peas)
3 cups (750 mL) water
1 Turkish bay leaf
½ teaspoon (2 mL) salt, divided
1 small onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 medium garlic cloves, minced
1 teaspoon (5 mL) finely chopped fresh thyme
5 tablespoons (65 mL) olive oil, divided
2 tablespoons plus ½ tsp (27 mL) red wine vinegar
½ tablespoon (7 mL) Dijon mustard
Crunchy sea salt, for serving
2 tablespoons (25 mL) finely chopped Italian parsley, for serving

Directions

In a medium saucepan, bring the lentils, water, and bay leaf to a boil over medium-high heat. Reduce the heat and simmer, covered, until almost tender, about 15 minutes. Stir in ¼ teaspoon (1 mL) salt, and then simmer, covered, for another 3 to 5 minutes, until tender but not falling apart.

While the lentils simmer, warm 1 tablespoon of the oil in a 12-inch skillet over medium-low heat. Add the onion, carrots, celery, garlic, thyme, and 1/8 teaspoon salt, and cook, stirring occasionally, until the vegetables are just softened, about 7 to 9 minutes.

Meanwhile, make the vinaigrette. In a small bowl, whisk together 2 tablespoons vinegar, mustard, and remaining 1/8 teaspoon salt. Add the remaining 4 tablespoons olive oil, and whisk to emulsify.

When the lentils are ready, drain them in a colander or sieve, and discard the bay leaf. Dump them into the skillet with the vegetables, and add the vinaigrette. Cook over low heat, stirring gently, until heated through. Stir in the remaining ½ tsp (2 mL) vinegar, and serve warm, with crunchy salt and parsley for sprinkling.

Source: Patent and the Pantry