Green Lentil Salad with Grated Carrots and Mustard Dressing

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard adds texture while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Agave syrup provides a similar sweetness at a lower cost.

Introduce the dish and ingredients, mentioning the use of French green lentils from Rancho Gordo.

Show the already cooked green lentils, explaining they look brown when cooked and using 1 cup for the recipe.

Grate 2 cups of carrots using a microplane or box grater.

Wash and dry the Italian parsley, emphasizing the importance of drying it for easier chopping.

Measure out 1.5 cups of cooked lentils into a bowl, adjusting the quantity as desired.

Discuss the recipe's inspiration from a newsletter and mention the original recipe's heavy oil content, deciding to modify it.

Prepare to mix the grated carrots and lentils in a bowl, while discussing the seasonal aspect of the salad.

Encourage viewers to follow along and adjust quantities as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens