If you like lentils as much as I do, this simple recipe is probably looking pretty good to you. I would not have thought of mixing a classic dijon vinaigrette with lentils, but it works oh-so-deliciously. These lentils are exactly the kind of thing I love to find in the refrigerator when I don’t know what I’m looking for. To make this recipe easier (pandemic style), feel free to skip the bay leaf, substitute 1/2 tsp. garlic powder for the garlic, and use some kind of halfway decent Italian dressing instead of the olive oil, vinegar, mustard, and spices. Then if you can get yourself or someone else to peel and slice a carrot and onion, the whole recipe will come together. Good enough.

If you cook the lentils tonight, you can make a meal of them tomorrow.

1 cup green or French lentils, rinsed and sorted
1 bay leaf
2 1/2 cups water
1/4 cup plus 2 Tbsp. olive oil, separated
1 cup onions, sliced thin
1 cup carrots, diced
1 tsp. garlic, chopped fine
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 tsp. salt
1 tsp. black pepper
a bunch of parsley

Add the lentils, bay leaf, and water to a saucepan, and bring to a boil. Reduce heat and simmer uncovered 20 minutes until the lentils are soft. Remove bay leaf and drain lentils.

While the lentils cook, saute 2 tablespoons of olive oil over medium heat in a frying pan until fragrant. Add onions and carrots, and fry for 10 minutes, stirring occasionally, until onions are clear. Add garlic, stir, and cook one minute more. Remove from heat.

Whisk together the vinegar, mustard, salt, pepper, and 1/4 cup olive oil in a large bowl. Add the lentils, onions, carrots, and garlic, and mix gently. Garnish with parsley if you like. Serves 4 (warm or at room temperature).