Boil the plate lentils in 1 liter of water for about 35 - 40 minutes. In the meantime, stir the dressing together. Stir the currant jelly, salt, pepper, white wine vinegar and yoghurt with the hand blender.

Wash the lettuce, spin dry. Cut the sausages into small slices. Cut the chives into rolls. Drain the lentils, let them cool briefly, then mix with the other ingredients in a bowl.

If you like, you can add 2 carrots and some celery. Cut both into slices and cook with the lentils for the last 5 minutes. Then proceed as described above.