This weekend, I made the Ancho Lentil Tacos from the Post Punk Kitchen. I was already a fan of Isa’s Snobby Joes using lentils, so I was excited to try this new recipe (especially because lentils are so easy to cook and cheap). Of course, it didn’t disappoint! I replaced the ground ancho chile with chili powder, used green lentils, and replaced the hot sauce with a rather spicy salsa. I prefer this served on a toasted corn tortilla with guacamole and salsa.
It’s also been pretty hot all weekend, so I’ve been making a large batch of lemonade in the morning and enjoying it throughout the day. Here’s my basic recipe, but feel free to add herbs (like lavender!) or more or less agave and/or lemon juice, to taste.
- 1/4 cup agave nectar
- 1/2 cup lemon juice
- filtered water
Add the agave nectar and lemon juice to a 1-quart glass jar. Fill to the top with filtered water. Put on lid and shake. Serve cold.