210 g red lentils, 1 onion, 50 ml chicken broth, 3 tablespoons apple vinegar, 3 tablespoons chives, 1 tomato, 1 clove of garlic, 1 tablespoon chopped parsley, 1 tablespoon chopped fresh dill, salt and pepper to taste.
Boil 500 ml water, the onion (one piece) and the lentils for about 40 minutes, until they are cooked. Drain the water and remove the onion. Mix the chicken soup with vinegar, salt, pepper and garlic. Add the lentils and mix well. Add parsley and dill. Garnish with sliced tomatoes and chives. You can add a tablespoon of sour cream. Serve with toast.
Warm lentil salad