Aromatic Sprouted Lentil Salad with Bacon
  • 2cups sprouted dried lentils
  • 2 bay leaves
  • 4ounces bacon (or pancetta), chopped (I use 6-8 oz.)
  • 6cups finely chopped red cabbage
  • 1/3cup raw apple cider vinegar
  • 2tablespoons Dijon mustard
  • 1 1/2teaspoons fresh rosemary, chopped
  • 1teaspoon Celtic salt
  • 1/2teaspoon ground black pepper
  • 3 garlic cloves, minced
  1. Place sprouted lentils and bay leaves in a large saucepan.
  2. Cover with water to 2 inches above lentils; bring to a boil.
  3. Reduce heat and simmer about 20 minutes or until tender; drain. Discard bay leaves.
  4. Heat a large skillet over medium–high heat.
  5. Add bacon or pancetta; sauté 2 minutes or until browned. (I’m a bacon fan so sometimes I’ll fry about 8 oz.)
  6. Remove the bacon with a slotted spoon. Add cabbage to drippings in pan; sauté 5 minutes or until tender.
  7. 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.)
  8. Pour vinaigrette over lentil mixture; toss well to coat. Sprinkle with bacon.
  9. Yield: 12 ¾-cup servings.