Rest the lentils in warm water with salt and baking soda for 2-3 hours.
Chop the onions and garlic, sauté with two tablespoons olive oil.
Add the ground beef, salt, minced parsley and mint. Cook for a few minutes, adding some water if necessary.
Chop and add the tomatoes, cook for 4-5 minutes.
Chop the carrots and potatoes, add to the beef mixture.
Add the green lentils, boiling water, balsamic vinegar and one tablespoon olive oil to the meat and vegetables.
Cook until all of the ingredients are soft and serve.