Clean and wash the sugar snap peas. Peel and wash the carrots and cut them into fine strips. Cook both in boiling vegetable stock with the fat for about 5 minutes. Drain the vegetables, catching the broth.
Peel and finely dice the onions and fry them with the lentils briefly in hot oil. Deglaze with 300 ml broth and simmer for about 10 minutes. In the meantime clean, wash and slice the mushrooms and sprinkle with lemon juice.
Mix into the vegetables. For the vinaigrette, mix salt, pepper, sugar, balsamic vinegar and walnut oil. Mix the salad loosely. Arrange on portion plates. Turn lines in remaining vinaigrette and spread on the vegetables.
Serve garnished with parsley and lemon. Garlic and herbs baguette tastes good with it.