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.