Refreshing 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 it, reduce the heat to medium, and cook the lentils covered for about 13–15 minutes until soft.

Meanwhile, peel the carrot and cut it into very small cubes (about the size of the lentils). Peel the onion and finely chop it along with the pickles. Finely chop the parsley as well.

Prepare 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.