What I had to do was try and salvage the bland lentil dip that I made several days ago... It was dry and flavorless but I thought it had potential. So I added some curry powder to it, along with some minced cilantro, and I formed it into patties and baked it (325, 20 minutes) as a sort of twist on falafel. I spritzed the patties with canola oil before baking them, to help with the dryness problem. It worked out well--the lentil purée was so firm after refrigeration that I did not have to add a binder of any kind.
They still weren't great, but they were much more palatable, especially with a quick, light tahini dressing that I whisked together. Alongside a scoop of tabouli salad, it made a nice Middle East-inspired lunch.
The tabouli salad comes from The Grit's cookbook, and The Grit's version is the best tabouli salad I have ever tasted. The great thing about The Grit is that I can take their cookbook to Atlanta with me and enjoy most of my favorite meals, but lightened up and more affordable. The tahini dressing I made was also inspired by a Grit recipe, but I cut out all the oil and just added water to thin it out.
PS--If you're looking for a cool drink to enjoy in this summer heat, try a scoop of peach sorbet, 1/2 cup champagne, and a shot of Cointreau or other orange-flavored liqueur. Nice!