Boil the lentils. Cooking time is 15-20 minutes. Toss in a colander.
Cut the carrots into thin half-rings.
Heat the oil and fry the carrots, sprinkling them with sugar, for about 2 minutes.
Then add the onion cut into quarter rings and fry together for a couple of minutes. Pepper to taste.
Then add a spoonful of tomato paste.
I first put it in the middle of the pan and fry it well without vegetables, and then start to mix evenly.
All this takes another couple of minutes.
At the end, add finely chopped parsley and lentils. Mix everything well, let it warm up.
Salt to taste and add vinegar.
Vinegar gives all the piquancy to the salad, so it is added 4 or 5 spoons.
Our salad is ready!
It can be eaten warm, but it is especially delicious cold, when all the ingredients become friends and acquire a rich taste.