Peel and thinly slice the vegetables.
Cut everything into diamond shapes.
Peel and finely dice the onion.
Saute together with the bacon in hot oil until softened.
Stir in the tomato puree and cook, stirring for 1 minute. Add the lentils to the pan and simmer briefly.
Add the vegetables, simmer for a few minutes and cover with the stock.
Peel and slice the garlic and ginger.
Add the garlic, ginger, bay leaves and marjoram to the lentils.
Cook, half-covered, for 40 minutes, stirring occasionally.
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.
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.
Add the oil. Season with salt and pepper and serve.