Portrait of a Lunch

Creamy Chia Pudding and Lentils You’ll Look Forward to on a Humdrum Wednesday

Do you know how some foods taste even better after a night in the fridge? This lentil salad and chia pudding are two of them. Another perk is how easy they both are to eat with one hand while responding to emails with the other—talk about a productivity hack.

In a small bowl, whisk together a big pinch of sugar, a big pinch of salt, and two tablespoons sherry vinegar. Add half of a shallot, sliced, mix, and let sit for about 15 minutes. Put ½ cup cooked Beluga lentils, pickled shallots, ½ cup halved cherry tomatoes, ¼ cup diced Persian cucumbers, a splash of olive oil, and ⅓ cup crumbled feta cheese in a bowl or lidded container and toss to combine. Season with salt.  

One More Thing: Portrait of a Lunch - Chia Pudding

Stir together ½ cup unsweetened almond milk, two tablespoons orange juice, a squeeze of honey, and a sprinkle of orange zest in a small container with a tight-fitting lid. Stir to combine. Add three tablespoons chia seeds, mixing well. Give the container a shake in the morning before packing it for lunch. Top with blueberries, raspberries, or sliced strawberries.

For an extra dose of fruit, throw in a clementine for the road. Look at you, accomplishing so much before your morning commute.