Rinse mountain lentils in a fine-mesh strainer, bring to a boil with diced vegetables and ginger, bay leaf spice and vegetable broth, simmer at low temperature until tender. There should be no liquid left. Remove the bay leaf spice.
Stir a sauce from apple cider vinegar, spices and nut oil. Quarter and core the apples including the peel and cut into small cubes. Mix the apple cubes and the still warm lentils with the sauce and marinate for 15 minutes.
Our tip: It is best to use fresh herbs for a particularly good aroma!