For the lentil salad with apricots and sugar snap peas, first cook the lentils in the vegetable soup for about 15 minutes, then drain, reserving some of the soup. Let the lentils cool down.
Wash and clean the sugar snap peas, cut in half lengthwise diagonally and blanch in salted water for 3-4 minutes, then drain, rinse in cold water and leave to drain. Peel the ginger and chop finely. Wash and clean the spring onions and cut them diagonally into rings. If desired, pour boiling water over the apricots, rinse in cold water and skin, then halve, pit and cut into wedges.
Heat the oil in a saucepan and sauté the ginger with 3/4 of the spring onions until light. Add the lentils and sauté briefly, then add salt and pepper and leave to cool until lukewarm. Add apricots, sugar snap peas, lemon juice, 3-4 tablespoons of the collected vegetable soup and red wine vinegar.
Mix everything well, season the lentil salad with apricots and sugar snap peas to taste, divide into bowls, sprinkle with the remaining spring onions, grind lightly with pepper and serve.