I am still working out what to put in my lunchbox. It is hard to get protein in a mouth satisfying manner. I had a bad habit of throwing out recipes after I make them. But, as that is anything but efficient, I am forcing myself to go back to recipes that were tasty and easy.
One such recipe was from my Eating Art event. It was so simple, light, but yet filling. The recipe had actually started with the carrying case. There were lovely little peppers at the market. Even though it is October, there are still plenty of peppers at the market. I had used them this summer as stuffed peppers and they were so enchanting to the dinners (my family), so they were early on my list for our big dinner. The filling almost seemed immaterial. But, in the end, the filling was nice enough that looking back they truly eclipse their housing.
For the bento, I diced up one red pepper and added it to the lentil salad, for a less fussy and time-consuming dish.
Red Lentil and Fennel Salad
Cook 1 cup masoor lentils until tender but still whole
Add 1/2 fennel bulb diced very finely.
In a skillet, sautee 1 t fennel seeds, 1 t coriander seeds, and ½ t pimenton in oil under fragrant.
Add this hot oil dressing to the lentils and refrigerate overnight. Serve in tiny sweet peppers that have been deseeded. (Alternately, toss with 1 red pepper chopped.)