German Lentil Salad (Linsensalat) - cooking recipe

Ingredients

250 g small lentils
1 medium carrot, finely chopped
2 garlic cloves, minced
1 bunch parsley
1/2 tablespoon olive oil
Dressing
7 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons white wine
2 tablespoons mustard
1 pinch cinnamon
1 teaspoon sugar
1 teaspoon pepper
salt, to taste

Preparation

Cook the lentils in salted water for 20 minutes or until they are soft.
Put all the dressing ingredients into a small jar, cover with the lid, and shake until they are well-combined.
Chop the carrots into tiny cubes, and saute the carrots and minced garlic lightly in olive oil; remove the pan from the heat and add the parsley and the lentils, and toss them with the dressing; and serve at room temperature.