Lentil salad with colorful carrots and leaf spinach

Ingredients for 2 servings:

• 125 g beluga lentils
• 2 tbsp balsamic vinegar
• 1 tbsp vegetable broth, cold
• salt and pepper
• Sugar
• 3 tbsp extra virgin olive oil
• 3 carrots, one each yellow, dark red and orange
• 1 onion(s), peeled, diced
• 1 garlic clove(s), peeled, finely diced
• 1 handful of baby spinach

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Cook the lentils according to the package instructions, drain in a colander, and let them drain. Mix together a dressing from balsamic vinegar, broth, salt, pepper, and two tablespoons of oil. Mix with the lentils and let the salad stand for at least an hour. Wash, peel, and slice the carrots. Heat the remaining oil in a pan, sauté the carrots and onion over low heat for about ten minutes, stirring frequently. Just before the end of cooking, add the garlic and season with salt, pepper, and sugar. Mix the lentils, carrots, and the sorted, washed, and well-drained spinach together, and season the salad to taste.