Adapted from a recipe found on the germanculture.com website, and posted for the 2006 Zaar World Tour. The recipe did not specify what sort of vinegar or mustard, so use your favourites.
- 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 sauté 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.