Lentil salad with carrots and pickled cucumbers

Place the lentils in a saucepan, pour in 300 ml of water, and bring to a boil over high heat. As soon as the water starts to boil, add salt, reduce the heat to medium, cover the saucepan with a lid, and cook the lentils for 13-15 minutes.

Meanwhile, prepare the other ingredients: peel the carrot and cut it into small pieces, approximately the size of lentil grains. Peel the onion and finely chop it along with the pickled cucumbers. Finely chop the fresh parsley.

Take a medium-sized bowl and place the chopped carrot, onion, and cucumbers in it. After the lentils have cooked, rinse them under cold running water and add them to the bowl with the chopped ingredients.