I made this salad for the first time last summer while Miles was off surfing in Sri Lanka with his bros, and it was so good I literally ate it every meal. The first time I made it I was inspired by another recipe I had come across, but since then I have made this so many times that I have altered it to become my own. The flavors get even better when it sits for a day or two, and it is a perfect cold salad packed with protein, veggies and the most delicious dressing of all time.
My mom used to make what she would call “lemonade pies” during the summer back in Connecticut and they were my favorite dessert for August nights on the screened-in porch, after coming home from a long soccer practice. (Think : graham cracker crust, Cool-Whip, and Country Time lemonade mix.) This recipe is a tribute to my mom and those delicious freezer pies, and that one preservative- rich ingredient that I could never give up.
Lentils are a great source of protein (12 grams per 1/4 cup) and they are really cheap to buy at the store. So you meat lovers, don’t come running to me with the “how will I ever get my protein?!” question. This soup is spicy, flavorful and filling and you definitely won’t think “where’s the meat?”
It has been a while since I’ve posted, but we got a nice little rain storm this weekend which left me a little time to do some baking. The water turned a nice shade of brown (thanks to all the lovely runoff), and I usually like to stay out of the water for a few days when that happens (unlike Miles who was surfing in the rain yesterday).