Lentil-Plum Salad with Feta Cheese
Cook the lentils in about 1 liter (approximately 1 quart) of water until soft, about 25 minutes. Then drain and season with salt and pepper.
Peel the onions and cut into small cubes. Halve plums, remove pits and cut into slices. Heat the oil in a pan and sauté the onions. Add the plums and sauté briefly. Season with balsamic vinegar. Rinse the parsley, shake dry and pluck leaves. Finely chop 1 tablespoon of parsley leaves.
Cut the cheese into slices. Arrange on plates with the lentils and the chopped parsley. Pour the mixture over the plums. Season with cayenne pepper and serve garnished with remaining parsley.