For 4 people

150 g of green lentils from Puy
3 small onions
1 pomegranate
1 log of goat cheese
15 g powdered sugar
1/2 teaspoon cinnamon powder
1/2 teaspoon ground cumin
1 teaspoon of balsamic cream
3 tablespoons of extra olive oil
Salt, pepper

1- Rinse the lentils and plunge them into a pot of boiling salted water. Let cook for about 30 minutes (taste after 25 minutes). The lentils should still be crisp. Drain and set aside.
2- Peel and finely chop the onions. Fry them in a pan with a tablespoon of oil. Stir regularly. After 5 minutes, when the onions have become translucent, sprinkle them with sugar and let them caramelize for 3 minutes. Then add the cinnamon and cumin. Season with salt and pepper. Finally, pour in the balsamic cream and stir well. Cook for 2 more minutes and remove from heat. Let cool for a few minutes.
3- Peel the pomegranate, removing all the small skins (which are very bitter). One technique for collecting the seeds is to tap the halved fruit with a ladle over a bowl.
4- Cut 8 slices of goat cheese and dice them.
5- In a bowl, mix the lentils with the onions. Add the pomegranate seeds. Divide the cheese cubes and mix them together. Pour in 2 tablespoons of oil. Taste and adjust seasoning if necessary.
6- Serve in small bowls or on slices of fresh baguette.

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