Lentil salad with celery and honey-mustard dressing

Ingredients for 12 servings:

• 150 g lentils, brown, small
• 3 stalk(s) Celery
• Salt
• 1 m.-sized carrot(s)
• 2 small onions
• 5 tbsp oil
• 100 ml vegetable stock
• 5 tbsp red wine vinegar
• 1 tbsp honey
• Salt and pepper, freshly ground
• Paprika powder, hot
• 5 stalks parsley, flat

Instructions

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

Add the lentils to boiling water and cook according to the package instructions. Peel the carrot, wash the celery, and remove the strings if necessary. Cut both vegetables into small cubes and cook with the lentils for the last 6-8 minutes. Peel the onions, halve them lengthwise, and cut them into thin strips. Heat the oil in a pan and fry the onion strips until translucent. Add the stock, vinegar, and honey, bring to a boil, and season generously with salt, pepper, and paprika. Wash the parsley and shake dry, chop the leaves, and add them to the dressing. Drain the lentils and vegetables in a sieve, rinse briefly, and toss with the hot dressing. Let stand for 10 minutes, or longer. Before serving, season the salad again with salt and pepper and spoon onto spoons.