Lentil Salad with Carrots and Pickles

Place the lentils in a small pot, add 300 ml of water, and bring to a boil over high heat. Once the water boils, salt, reduce the heat to medium, cover the pot with a lid, and cook the lentils for 13–15 minutes.

Meanwhile, prepare the other ingredients: Peel the carrot and cut it into small pieces (about the size of the lentil grains). Peel the onion and finely dice it along with the pickles. Finely chop the parsley.

Take a medium-sized bowl and add the diced carrots, onions, and pickles. Once the lentils are cooked, rinse them under cold water and add them to the rest of the ingredients in the bowl.