200 g beluga lentils
600 ml water
500 g carrots (e.g. orange, yellow, purple)
peeled, cut into 5 mm thick slices
3 cloves of garlic
3 tbsp olive oil
2 tbsp white wine vinegar
100 ml water
2 tsp smoked paprika powder (e.g. Pimentón de la Vera)
1 tsp ground coriander
1 tsp garam masala
½ tsp cayenne pepper
½ bunch of coriander
½ bunch of flat-leaved parsley
Put the lentils in a bowl, pour in the water and soak in the refrigerator for about 12 hours.
Mix all the ingredients together well in a porcelain dish.
Place the porcelain dish on the hardened glass dish in the middle shelf position of the cooking space. Cook at 200 °C for 15 minutes using the Power hot air with steaming mode.
Allow the salad to cool a little, mix in the herbs and serve lukewarm.
Power hot air with steaming 200 °C for 15 Mins