1. soak lentils in cold water for one night.
Remove peel from carrots and celery and cut into 2-3 mm cubes. Cut shallots, leek and bacon into 2-3 mm cubes.
3. Heat 3 tbsp. olive oil and sauté the vegetables and bacon in it. Pour the lentils into a sieve, drain and add to the vegetables. Add stock and simmer over medium heat for 15-20 minutes until 2/3 of the liquid has evaporated. Stir frequently. Then add balsamic vinegar, mustard, paradeis pulp and olive oil left over. Season with salt and pepper and simmer for another 2 minutes. Set aside.
Remove the skin from the eel, remove the bones and cut into 2 cm pieces. Pluck off parsley leaves, chop finely. Add eel and parsley to lentils form and fold in. Arrange lettuce leaves on a platter and drizzle with apple balsamic. Divide lentil salad evenly among lettuce leaves and garnish with plucked chervil leaves. Serve immediately.
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Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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