Beluga lentil salad with balsamic onions

Ingredients for 2 servings:

• 150 g Lentils, Beluga
• 2 carrots
• 2 m.-sized onion(s)
• n. B. spring onion(s)
• e.g. coriander, fresh
• e.g. parsley, fresh
• n. B. Thyme, dried
• n. B. Balsamic vinegar, red
• 1 tbsp honey, possibly 2 tbsp
• some lemon juice
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

First, wash the beluga lentils and then cook them in three times the amount of water for about 30 minutes until soft. Meanwhile, slice the onions into half rings, melt 1-2 tablespoons of honey in a saucepan over medium heat, sauté the onions for 2-3 minutes, add 2-3 tablespoons of balsamic vinegar, and sauté for another 2-3 minutes over low heat, then set aside. Peel and dice the carrots, chop the spring onions, and herbs. When the lentils are done, drain them, toss them with the balsamic vinegar, onions, and herbs to taste, season with a little balsamic vinegar, salt, pepper, and thyme, and let them sit for at least an hour (or even better, overnight). This quantity is enough for a main meal for two people.