Soak the lentils for one night. Cook in lightly seasoned water for about 30 to 40 minutes. In the last 10 min. add the peeled and diced carrots. Then drain and cool. Or cook in the kelomat, together with the carrots, for 18-20 minutes. Peel and dice the onion. Rinse and finely slice the leek, mix with the lentils and carrots. Make a sauce with wine vinegar, mustard, oil, salt and pepper and mix with the vegetables. Leave to infuse for some time, sprinkle with parsley at the end.