Lentil, Lentil Sprout & Spinach Salad with Warm Bacon Vinaigrette by Chef Michael Smith – Lentils.or

Ingredients

• 4 cups (1 L) or so of water
• 1 cup (250 mL) of lentils, green, black Beluga, or French Du Puy
• ½ teaspoon (2 mL) of sea salt
• 4 slices of bacon, chopped
• A big splash of water
• 2 tablespoons (30 mL) of any vinegar (red wine/cider)
• 1 tablespoon (15 mL) of your favourite honey
• 1 teaspoon (5 mL) of Dijon mustard
• 1 red onion, thinly sliced
• A 16-ounce box (454 g) of fresh baby spinach
• A few handfuls of fresh lentil sprouts