Lentils and Tomato Salad

Ingredients (4 portions): 150g lentils, 375ml vegetable broth, some sprigs of fresh thyme, 2 tablespoons spicy vinegar, 2 tablespoons wheat germ oil, 1 red onion, 1 garlic clove, 400g tomatoes, 4 pieces of whole-wheat bread, salt, and pepper.

Directions: Bring the lentils to the boil in vegetable broth with a thyme sprig and boil for one hour over low heat. Put the lentils into the salad bowl, add vinegar and 1 tablespoon of wheat germ oil, stir everything and let cool down. Crush the garlic and onion. Wash tomatoes, dry them up with a paper towel and dice. Dice the bread. Heat the rest of wheat germ oil in the frying pan, fry the bread over medium heat, stirring frequently. The bread should be crispy. Mix the lentils with garlic, onion, tomatoes, and bread. Season with salt and pepper to taste. Sprinkle over with thyme leaves.