When I ordered my first supply of Rancho Gordo beans, I signed up for their email list which includes periodic bean recipes. If the first recipe is an indication of how good their recipes are, consider me a fan!
Their lentil and carrot salad with mustard vinaigrette was delicious – the lentils (earthy), parsley (herby), carrot (sweet), and mustard vinaigrette (tart) all individually and collectively shined in this simple salad that can last for days. I can see myself making this not only for lunches, but also for summertime gatherings as a healthy side.
The modifications I made included:
- Used 1/2 cup dried lentils, cooked for 7 minutes high pressure in the Instant Pot (natural release)
- I didn't measure the vinaigrette ingredients apart from the mustard, and I used approx. 2/3 of the vinaigrette (leftovers in a conventional lettuce salad later in the week)
- Used 5 small carrots
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