There ought to be poetry here, or something poetic, but instead there are lentils. My food pantry is empty, but the word pantry is filling. I've been writing. Better to have a fat notebook than a fat, er, rump.
Laziness kept me from biking to the grocery store at 6 p.m. This is what I made last night from what was both inside and outside of the house.
Lentil & Cucumber Salad
1 c. lentils
2 c. water
1 tbsp. vegetable broth (powdered kind)
1 sm. onion (from the garden)
1 sprig rosemary (from the garden)
1 sprig tarragon (from the garden)
some sprigs of chives
1 small cucumber
1/2 c. frozen corn
2-4 tbsp. olive oil
1 clover garlic
1 tbsp. balsamic vinegar
1 blot dijon mustard
Mince herbs. Bring water with broth to boil, add lentils and herbs and cook for 20-25 minutes or until the lentils are just soft – not mealy. At the halfway mark (10 mins?) add the corn. While this mixture is cooking, make the dressing. Set it aside. Seed and cube the cucumber, and mince the onion. When the lentils are done, drain in a colander. Toss and drain, toss and drain. Allow the lentils to cool for at least 15 minutes. Since I’m impatient, I put the colander in the refrigerator for a bit. When they are cool, toss in a bowl, add the cukes and onion, and drizzle on the dressing. Mix it all up and serve on a bed of greens.