4ouncesbacon (or pancetta), chopped (I use 6-8 oz.)
6cupsfinely chopped red cabbage
1/3cupraw apple cider vinegar
2tablespoonsDijon mustard
1 1/2teaspoonsfresh rosemary, chopped
1teaspoonCeltic salt
1/2teaspoonground black pepper
3garlic cloves, minced
Instructions
Place sprouted lentils and bay leaves in a large saucepan.
Cover with water to 2 inches above lentils; bring to a boil.
Reduce heat and simmer about 20 minutes or until tender; drain. Discard bay leaves.
Heat a large skillet over medium–high heat.
Add bacon or pancetta; sauté 2 minutes or until browned. (I’m a bacon fan so sometimes I’ll fry about 8 oz.)
Remove the bacon with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender.
Combine the lentils and cabbage in a large bowl. Combine vinegar and the remaining ingredients, stirring with a whisk. (I place in a small jar with lid and shake vigorously.)
Pour vinaigrette over lentil mixture; toss well to coat. Sprinkle with bacon.