Carrot Salad with Lemon and Dijon Recipe | Nourished Roots Nutrition
Iinspired by Chef Yotam Ottolenghi.
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Cooking tools:
- Immersion blender
- Food processor
- Mortar and pestle
- Saucepan
- Skillet
- Slotted spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Stove
- Serving bowl
Ingredients
- 500 grams split red lentils
- 1 cup coconut milk
- 2 1/2 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
- black pepper
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