I might have a problem: I might be a little sriracha-obsessed. That bottle up there? I bought it last week and it’s already almond have gone. I’ve been finding ways to sneak it into things left and right. When I originally came up with the idea for this salad, I envisioned a creamy avocado-lime dressing. You see how that turned out, right? No avocado in sight; instead, I dressed it with a spicy mixture of yogurt, sriracha, and lime juice. And I don’t regret it for a second, because the dressing kind of made the salad.
A few weeks ago, Shawn and I went to Red Lobster to grab a quick dinner before we saw a movie. I spent all day thinking about how excited I was to get the coconut shrimp, which I haven’t eaten in years. Then we got there and I looked at the menu. 880 calories before you even start thinking about sides? I don’t think so!
I ended up getting the garlic-grilled shrimp, which were a much more reasonable 370 calories (and were really tasty – I recommend them!) but I couldn’t get those coconut shrimp out of my head. So I made them myself. And healthified them, of course.
I’ve had an old pickle jar full of red lentils sitting on top of my fridge and doing nothing other than looking pretty for far too long. (Don’t judge – those barrel-shaped jars are great for storing things like lentils and dry beans. Yay recycling!)
I’ve also wanted to make carrot soup for, oh, about two years. Shawn wan’t thrilled with the idea though, so I never got around to it.
Now that the says are a tad cooler, it seemed like the perfect time to bring the two ideas together. I made a big pot of this soup one Sunday and ate it for lunch all week. Shawn didn’t want any part of it – too bad, because he doesn’t know what he was missing out on.