Melt the butter in a pan (with a lid) or a flat casserole, do not let it brown. Add the beluga lentils and sauté briefly. Salt lightly and deglaze with a little water.
So, now the real work begins: Just like with risotto, you have to constantly check whether the liquid has boiled down, then alternately add a dash of balsamic vinegar and water, stir, let it boil and start all over again. This procedure takes about half an hour to three quarters of an hour. The lentils should still be crisp, with the small red lentils getting al dente faster.
Cut 2 spring onions including the greens into thin rings, add and let heat. Add salt and pepper. If you take a good, old balsamic vinegar, it gives a very mild, sweet and sour taste. The salad goes perfectly with grilled or pan-fried foods, but also tastes good on its own with just good bread.
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