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Working from home has its advantages and disadvantages. I like that I can work a little bit on the computer, then do some recipe testing in the kitchen, then practice yoga, then hop back on the computer, and really just do as I please throughout the day instead of being stuck to a desk. I’ve always wanted to work from home, but it seems that the grass is always greener, and there are proving to be some disadvantages to my dream workplace.
For example, having access to snacks 24/7 is more harm than good. The busier I am, the more snack happy I seem to get. Then there’s the productivity level. Because I have so many possibilities of things I could be doing besides work, I have a hard time focusing. Like writing this post, I’ve already changed the laundry, done the recycling, and made tea…because I can. And then there is the issue of wearing normal clothes. Usually, I try to at least match in some way, even if it’s just my yoga clothes, but yesterday was bad. There was pink heart socks with my chevron slippers, striped yoga pants, and a coral striped shirt (a sneak peek on instagram). Too many patterns, colors, and ya. I have such a hard time caring when I’m not going to leave the apartment. Anyone else with me on this?
It’s funny how little I care about my appearance at home, but how much I care about my lunch. I sit down for lunch everyday that I’m at home. It’s always dished properly, maybe even with some garnishes, and it’s usually pretty hearty. I love the fact that I don’t have to carry my Tupperware to an office and hope it arrives in one piece. And that I don’t have to microwave anything, because I can take the time to properly reheat it or make it fresh.
This week’s lunch, tahini lentils, was inspired by my good friend, Yotam Ottolenghi. He’s someone I wouldn’t mind having lunch with. I love his recipes, but I usually end up simplifying them. I cook for just two people, and we don’t care if the tomatoes are blanched and the skins are peeled off. So I skip those tedious parts, and the recipes still turn out delicious.
These tahini lentils are simple to make. First you cook the lentils, which you can do on Sunday and use them in multiple recipes (much like we are doing in the Real Food First program!). Then, you sauté some garlic and cumin, and add the lentils, tomatoes, cilantro, and tahini to the pan.
Finish with lemon juice, more cilantro, and red onions, and there you have it: a beautiful lunch.
Too bad I don’t have on an outfit to match its beauty.
- 1 cup // 200 grams green or brown lentils
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 4 medium tomatoes, deseeded and diced
- Handful of cilantro , coarsely chopped
- ¼ cup // 60 grams tahini
- ½ lemon, juiced
- 1 small red onion, thinly sliced
- 1 teaspoon salt
- Salt + pepper to taste
- Paprika for garnish
- Rinse your lentils and add them to a medium pot. Add water to the pot, covering the lentils by at least 2 inches // 5 cm. Bring to a boil and reduce to a medium simmer, cooking for 20-30 minutes, or until the lentils are completely cooked.
- Heat the olive oil in a medium pan. Add the garlic and cumin and cook for 1 minute. Add the diced tomatoes, half of the cilantro, and cook for 1-2 minutes. Then add the lentils, tahini, and salt. If your tahini paste is thick, you may need to add 1-2 tablespoons of water to thin it out. Stir until combined and turn off the heat. Stir in the lemon juice. Serve warm with thinly sliced red onions, the rest of the cilantro leaves, and a sprinkle of paprika over a bed of spinach and/or rice, or mixed with diced zucchini.