Carrot Salad with Lemon and Dijon Recipe | Nourished Roots Nutrition

Ingredients

• 500 grams split red lentils
• 1 cup coconut milk
• 2.5 liters vegetable broth ((11.4 cups))
• 2 med red onions
• 4 Tbsp olive oil, separated
• 200 grams Swiss Chard
• 2 tsp ground cumin
• 1 tsp cinnamon
• 1 Tbsp coriander seeds
• 3 garlic cloves, crushed
• Grated zest of 1/2 lemon
• 4 Lemons, cut into wedges
• Salt and black pepper