This "L" challenge explores the flavours of lemons and lentils. To start, Chef Lauren Gulyas cooks scallops in lemon juice in a dish known as ceviche. Combining cilantro, chillies, red pepper, red onion, garlic, tomato and avocado, she mixes up a salsa that pairs perfectly with the dish. Next up is a lentil salad with salty pancetta, sweet apple and a poached egg. Lauren combines some grainy mustard, olive oil and red wine vinegar for a delicious mustard seed dressing. Then she shows us how to overcome the challenge of combining the two ingredients with one exciting final dish.