Carrot and lentil salad with red wine onions and walnuts

Ingredients for 4 servings:

• 2 onions, red
• 400 g carrot(s)
• 1 radicchio
• ½ bunch parsley
• 200 g lentils, red
• 60 g walnuts
• 250 g sour cream
• 200 ml orange juice
• 150 ml red wine
• 3 tbsp olive oil
• 2 tbsp sugar
• 1 bay leaf
• 1 pepper, red
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the red onions and slice into thin rings. Halve the walnuts and roughly chop them. Peel the carrots and slice them diagonally. Trim and wash the radicchio and cut it into bite-sized pieces. Wash the parsley, spin it dry, and finely chop it. Wash, slice, deseed, and roughly chop the bell peppers. Heat 1 tablespoon of olive oil in a small saucepan and sauté the onion rings. Add the sugar and let it caramelize briefly. Then deglaze with the red wine and let everything reduce slightly. Heat 2 tablespoons of olive oil in a saucepan and sauté the carrots. Add the red lentils and sweat briefly. Deglaze with the orange juice and add 300 ml of water, the bay leaf, and the bell peppers to the pan. Bring everything to a boil, then cover and simmer gently over medium heat for 10 minutes. Mix the sour cream and chopped parsley to make a dip and season with salt and pepper. Drain the carrots and lentils in a sieve, remove the bay leaf, and season again with salt and pepper. Then let the vegetables cool slightly. Arrange the radicchio on a plate, top with the carrots and lentils, and garnish with the red wine onions and walnuts. Serve with the sour cream dip.