German Lentil Salad (Linsensalat)

• 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

1. Cook the lentils in salted water for 20 minutes or until they are soft.
2. Put all the dressing ingredients into a small jar, cover with the lid, and shake until they are well-combined.
3. 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.

lentils, carrot, garlic, parsley, olive oil, dressing, olive oil, vinegar, white wine, mustard, cinnamon, sugar, pepper, salt

Taken from www.food.com/recipe/german-lentil-salad-linsensalat-171094 (may not work)