Summary

Ingredients

• 500 g lentils, brown
• 1 onion (s)
• 6 tablespoon oil
• 500 g carrot (s)
• 250 g meat sausae
• 6 tablespoon vinegar (wine vinegar)
• salt and pepper
• 2 tablespoon honey, more liquid
• 4 tablespoon mustard cream (dijonnaise)
• 0.5 ½ bunch parsley

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Instructions

1. Wash and drain the lentils. Peel and finely dice the onion. Sweat both in 2 tablespoons of hot oil for about 3 minutes. Pour 3/4 l of water and bring to the boil. Cover and simmer for 25-30 minutes.
2. Peel, wash and dice the carrots. Add to the lentils after about 15 minutes. Drain everything and let it cool for at least 30 minutes.
3. Cut the sausage into thin slices. Mix the vinegar, salt, pepper, honey and dijonnaise together. Slowly mix in 4 tablespoons of oil. Put everything under the lentils and let it steep for at least 30 minutes.
4. Arrange the salad. Wash, chop and sprinkle the parsley.