Rinse the lenses and let them drain. Peel and finely chop the onion. Fry in 1 tbsp. hot oil in a pot until translucent. Add the lentils. Deglaze with approx. 3/8 l water, bring to the boil. Cover and cook for 35-40 minutes.
Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in 3-4 tablespoons of oil. Season lentils with salt and pepper, drain if necessary. Mix in the marinade and let it stand for about 30 minutes
Clean, wash and slice the mushrooms. Sprinkle with lemon juice. Clean and wash the salad
Rinse the sprouts and let them drip off. Wash and peel the beetroot and slice it finely. Dice cheese. Carefully mix prepared ingredients and lentil vinaigrette, arrange. Delicious with baguette