Cook the lentils in boiling hot water, drain and cool a little bit (keep a little bit of lentil broth and season it a little bit with salt).
Roast the bacon in a frying pan until golden brown and remove from the pan. Brown the shallots and mushrooms in the bacon fat.
Stir a salad dressing from pepper, balsamic vinegar, salt, walnut oil and olive oil. Mix it with a little bit of lentil juice and mix it with the lentils for a short time. Later stir in bacon, mushrooms and parsley and serve lukewarm.
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Our tip: Use bacon with a fine, smoky note!
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