Salad with carrots and lentil sprouts

Ingredients for 4 servings:

• 350 g carrot(s)
• 200 g sprouts (lentils)
• 30 g almond(s), chopped
• 4 sprigs of parsley
• 2 tbsp apple cider vinegar
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 3 tbsp cream
• Salt
• pepper
• Sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Add the lentil sprouts to boiling salted water and cook for about 3 minutes. Drain immediately and pour into cold water. Coarsely grate 350g of carrots, finely dice a small onion, and add to the carrots. Add a handful of chopped almonds and mix everything together. Season with salt, pepper, and 1 teaspoon of sugar. Then mix a marinade of 2 tablespoons of apple cider vinegar, 1 tablespoon of sesame oil, 1 tablespoon of olive oil, and 3 tablespoons of cream (yogurt would probably work, too). Chop a few sprigs of parsley and mix well with the lentils and carrots, then fold in the marinade.