Beluga lentil salad

Ingredients for 4 servings:

• 250 g Lentils, Beluga
• 500 ml water
• 1 pinch of salt
• 3 spring onions
• 2 m.-large carrot(s)
• 200 g cocktail tomatoes
• 75 g sunflower seeds
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp water
• Salt
• Pepper, freshly ground
• possibly parsley, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

with carrots, leeks, tomatoes and roasted sunflower seeds

Cook the lentils with 500 ml of water and a pinch of salt until the water has completely evaporated. Allow the lentils to cool. Peel the carrots, remove the stalks, halve lengthwise, and cut into approximately 3 mm thick strips. Add the carrot pieces to boiling, lightly salted water and cook until al dente. Once cooled, add to the lentils. Wash and trim the spring onions, and slice slightly diagonally into 5 mm thick strips. Wash and halve the tomatoes. Mix all ingredients and pour over the olive oil, white wine, and water mixture. Season to taste with salt and freshly ground pepper. Finally, add the sunflower seeds, which you previously roasted in a pan, and fold them in. Refrigerate for about 1 hour before serving. The salad can be served with freshly chopped parsley.