Tis the season to pack all of the lunches.
to now-boiling water, reduce heat to medium, and simmer, uncovered, until lentils are tender but still al dente, 20–25 minutes . We love to cook lentils like pasta—that is, in an abundant amount of salted water—so that we can monitor their doneness as they cook and make sure they don't get too soft.
While lentils cook, heat skillet with scallion mixture over medium. Cook, stirring occasionally, until garlic starts to brown and lemon peel starts to curl, about 3 minutes. Add almonds and cook, stirring frequently, until almonds are browned, about 3 more minutes. Remove from heat and stir in—the residual heat from the oil will bloom those spices and bring out their flavors.
Strain mixture through a fine-mesh sieve into a small bowl, shaking to help oil drain; reserve oil . Spread almond mixture on a paper towel-lined plate or baking sheet. Season with salt and let cool .with the back of your knife; remove pits. Tear olives into large pieces and add to bowl. Thinly slice reserved scallion greens and add most to bowl . Add
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