First wash the beluga lentils and then boil them in three times the amount of water for about 30 minutes until they are soft. In the meantime, cut the onions into half rings, melt 1-2 tablespoons of honey in a saucepan over medium heat, stew the onions in it for 2-3 minutes, add 2-3 tablespoons of balsamic vinegar and simmer for another 2-3 minutes on a low heat, then to the side put. Peel the carrots and cut into pieces, chop the spring onions and herbs.
When the lentils are ready, drain, mix with the balsamic onions, spring onions and herbs to taste, season with a little balsamic vinegar, salt, pepper and thyme and leave to stand for at least an hour (even better overnight).
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