Step: 1/14

Peel and thinly slice the vegetables.

Step: 2/14

Cut everything into diamond shapes.

Step: 3/14

Peel and finely dice the onion.

Step: 4/14

Saute together with the bacon in hot oil until softened.

Step: 5/14

Stir in the tomato puree and cook, stirring for 1 minute. Add the lentils to the pan and simmer briefly.

Step: 6/14

Add the vegetables, simmer for a few minutes and cover with the stock.

Step: 7/14

Peel and slice the garlic and ginger.

Step: 8/14

Add the garlic, ginger, bay leaves and oregano to the lentils.

Step: 9/14

Cook, half-covered, for 40 minutes, stirring occasionally.

Step: 10/14

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.

Step: 11/14

Wash the spring onions and cut diagonally into rings.

Step: 12/14

Wash the parsley, shake dry and roughly chop the leaves.

Step: 13/14

Mix into the salad with the spring onions and bacon.

Step: 14/14

Add the oil. Season with salt and pepper and serve.