Preparation
Peel and thinly slice the vegetables.
Cut everything into diamond shapes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000129/000129_step_1_M.jpg)
Peel and finely dice the onion.
Saute together with the bacon in hot oil until softened.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000129/000129_step_2_M.jpg)
Stir in the tomato puree and cook, stirring for 1 minute. Add the lentils to the pan and simmer briefly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000129/000129_step_3_M.jpg)
Add the vegetables, simmer for a few minutes and cover with the stock.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000129/000129_step_4_M.jpg)
Peel and slice the garlic and ginger.
Add the garlic, ginger, bay leaves and oregano to the lentils.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000129/000129_step_5_M.jpg)
Cook, half-covered, for 40 minutes, stirring occasionally.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000129/000129_step_6_M.jpg)
Remove from the heat. Dice the bacon. Allow the lentils to cool in a bowl. Remove the ginger, garlic and bay leaves. Stir in the balsamic vinegar.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000129/000129_step_7_M.jpg)
Wash the spring onions and cut diagonally into rings.
Wash the parsley, shake dry and roughly chop the leaves.
Mix into the salad with the spring onions and bacon.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000129/000129_step_8_M.jpg)
Add the oil. Season with salt and pepper and serve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000129/000129_step_9_M.jpg)