Rinse lentils cold and cook in boiling water for 15-20 minutes. Drain and rinse with cold water. Peel carrots and cut into small cubes. Clean, peel and chop the parsley root. Cook carrots and parsley root in boiling salted water for about 5 minutes.
Wash and quarter apples, remove core and cut quarters into slices. Heat butter in a pan and fry apples in it. Wash parsley, shake dry, pluck leaves from stems and cut into fine strips.
Mix vinegar, honey, salt and pepper. Fold in the oil in portions. Mix lentils, carrots, parsley root and apples. Mix dressing and parsley carefully with the salad and arrange on plates.
Wafer-thin beef ham tastes good with it.