Colorful lentil salad on mozzarella

Ingredients for 6 servings:

• 50 g mountain lentils
• 50 g lentils, red
• 50 g beluga lentils
• 250g mozzarella
• 1 carrot(s)
• 1 parsley root(s)
• 1 onion(s), red
• 1 bunch of chives
• 5 tbsp olive oil
• 2 tbsp Balsamic vinegar, white
• 1 tsp mustard
• 1 tbsp acacia honey or rice syrup
• some salt and pepper

Instructions

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

Cook the lentils according to the package instructions, drain them in a colander, and let them cool slightly. Peel and wash the carrot, parsley root, and onion, cut them into small cubes, and fry them in 1 tablespoon of oil. Let the vegetables cool slightly, then toss them with the lentils. Wash and finely chop the chives, then fold them in. Mix the remaining oil, balsamic vinegar, mustard, and acacia honey to make a dressing and pour it over the lentils. Toss the salad well and season again with salt and pepper. Slice the mozzarella and arrange 1 tablespoon of lentil salad on each slice of mozzarella on a plate. Garnish with thin, toasted baguette slices, if desired.