Aromatic Sprouted Lentil Salad with Bacon
Sides & Salads
sprouted dried lentils
bacon (or pancetta), chopped (I use 6-8 oz.)
finely chopped red cabbage
raw apple cider vinegar
fresh rosemary, chopped
ground black pepper
garlic cloves, minced
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.
Yield: 12 ¾-cup servings.