Wash the leeks and cut into fine rings. Peel carrots and potatoes and dice finely. Fry the bacon crispy in a saucepan. Add 2 tbsp. of oil, leeks, carrots and potatoes and sauté for 3 minutes. Rinse the lenses cold in a colander and allow to drain. Douse vegetables with 600 ml of water, add the lentils and simmer for about 15 minutes.
Season the salmon fillets on both sides with salt and pepper and fry on both sides in the remaining 3 tbsp. of oil. Finely Chop parsley finely and mix it with the lentils. Season with salt, pepper and vinegar.