Finally summer is really here. I actually got to go to the garage and retrieve my summer clothes box to change my wardrobe. See, my closet is really, really small. So every couple of months I pack up one season, ship it off to the garage (that sounds maybe far but it is attached to the house) and open the box of the coming season. It’s like shopping for familiar items. Some of which I have maybe forgotten and am really happy to reconnect with and some…well I wonder why I bothered putting them in the garage box instead of the Salvation Army bag…
And you know what happens to those? The ones that I know I am not going to wear? I actually put them back in the garage with last season’s clothes. Yes mixing summer clothes I don’t want any more with winter clothes and stocking them!! How insufficient can you be!
Thank god the Fab Frenchman is very efficient. He only has 1 closet. No season changing and is very neat about all his stuff. So he takes up 10% of the house. Me: 30%. The remaining 60%: KIDS!
For 2 large portions
280 gr (1 cup) of organic lentils,
4 Tbsp of Sun dried tomatoes,
4 Tbsp of Olive oil (I use the oil from the sundried tomatoes ;-),
2 Tbsp of roughly cut up basil leaves,
1 Tbsp of roughly cut up mint leaves,
The Juice of 1/2 a lemon,
Peper and salt.
Put the lentils in a pan and cover with water so they are 1 inch under. Bring to a boil and cook for 15 minutes. Taste to see if they are cooked (but not overcooked). Pour them through a strainer and rinse with cold water.
In a bowl add all the other ingredients. You can either eat it right away or put it in a sealed jar and let it “marinate” for 1 night in the fridge. In that case, take the salad out 1 hour before serving. This is great for make-ahead lunches and buffets!