Ingredients
250 g Lentils
2 carrots
300g Cherry Tomatoes
honey
almonds
parsley
Preparation
Peel the carrots, cut them into thin slices and sauté them in a pan with a tablespoon of extra virgin olive oil for about 10 minutes. Season with salt, add a teaspoon of honey, mix well and caramelize briefly.
Wash the tomatoes and parsley, drain the lentils and rinse them. In a small pan, toast the almonds briefly then let them cool and cut them with a knife. In a large bowl, cut the cherry tomatoes into wedges and season with salt, extra virgin olive oil and chopped parsley.
Add the lentils, carrots, almonds, mix well and season with salt. Season with a drizzle of raw extra virgin olive oil, a sprinkle of pepper and serve.