It was suggested that French green lentils hold their shape better in salads such as these, producing a prettier final product. I was excited to find green lentils in the bulk bin at the nearby Whole Foods. I had planned to make the original version of the dish, but since I’ve been on a vegetarian cooking kick, I looked for a similar recipe, but without the bacon or a meat substitute. I found this version from Orangette, and decided to give it a try.

The salad is primarily lentils, with the addition of onion, carrot, and celery, and flavored with garlic, thyme, red wine vinegar, and mustard. I substituted dried thyme for fresh, and cut back the oil by 2 T, but the real key here is not to eat the salad on the same day that you prepare it. You can take a taste or two with a spoon, but really, it’s so much better on the second day. I found that the temperature didn’t matter a lot; I enjoyed it both warm and at room temperature. This version was different than the one with bacon of course, but I liked them both equally. The choice is yours.

Since I already showed you this week how I pack soup for lunch, I wanted to show you how I assembled this meal. I cut some celery ‘spoons’ and put them in the same container as the salad. A carton of yogurt and a kiwi round out the meal. My cube will turn into a French cafe for just a short time while I enjoy my lunch.