Cook the lentils in advance and let them cool.
Cut carrots into strips. Put in a salad bowl.
Slice the pickled cucumber and mushrooms.
Add to the lentils.
Cut the onion into feathers, pour vinegar over it, and hold for 5 minutes.
Put the onion and vinegar in a salad bowl.
Add the dried herbs and mix.
Season with fragrant sunflower oil.