Cook the lentils with bay leaf in boiling salted water for about 30 minutes until al dente.

Drain, quench and drain well.

Peel the onion, dice it finely and mix it with the vinegar and honey in a bowl.

Mix 4 tablespoons of oil with the lentils, season with salt and pepper and let steep for 10 minutes.

Wash the apple, quarter, core and cut into thin slices.

Dice the beetroot.

Mix the sour cream and horseradish together and season with salt.

Cut the cress from the bed.

Fill the lentils into two bowls.

Spread the apple wedges, beetroot, roast beef and horseradish sour cream on top.

Sprinkle with cress and serve drizzled with the rest of the rapeseed oil.