Sometimes, chocolate is dinner. Last night, in the midst of baking 80+ cupcakes for our DetermiNation dinner tomorrow (more on that later), I definitely left batter at the bottom of the bowl of each batch for consumption in place of dinner.
Sometimes, you need to redeem yourself through your stomach (see aforementioned perfect example). Especially when you have a race to run this weekend!
I whipped this up immediately post-cupcake-batter-binge to bring in for lunch. Redemption through food.
Hearty lentils, light dressing, cool, fresh veggies and grapes... Perfect. I feel better about myself already.
That totally negated every calorie consumed in cake batter, right?
Summer Lentil Salad
Adapted from Giada at Home
1 cup dried green lentils
1 cup halved red grapes
1 cucumber, diced
1 red bell pepper, diced
1/2 cup coarsely chopped cashews, unsalted
Juice of 1 lemon
1/3 cup olive oil
1/2 tsp salt
1/4 tsp ground pepper
Bring a pot of water to boil. Add lentils and cook until tender, about 20 minutes. Drain and allow to cool.
Combine all ingredients (through cashews) in a bowl until mixed. In a separate bowl, combine the last four ingredients into a dressing. Toss with salad and serve warm or chilled.
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