1 cup green or French lentils
2 cups low sodium or homemade chicken broth
¼ teaspoon salt, plus more to taste
Freshly ground black pepper
4 ounces bacon (about 4 thick-cut slices), cut into small pieces
2 large shallots, cut in half and thinly sliced
4 cloves garlic, minced
2 large sprigs rosemary, leaves stripped and minced
3 large sage leaves, minced
2 tablespoons capers, roughly chopped
½ cup Italian parsley leaves, roughly chopped
Wash and rinse the lentils. Put in a small saucepan and cover with chicken broth. Bring to a boil then lower to a simmer and cook until just tender, about 20 to 25 minutes. Add extra water while cooking if the liquid gets low. Drain the lentils and return them to the pot. Stir in the salt.
While the lentils are cooking, place bacon in a heavy pan over medium heat until crispy. Drain most of the fat out of the pan, then add the shallots, garlic, rosemary and sage. Cook for 2 to 3 minutes or until the garlic is fragrant and the shallots are tender but not soft. Remove from heat.
In a separate bowl, whisk olive oil, mustard and balsamic vinegar together until emulsified.
Toss dressing with the warm lentils, then stir in the bacon and shallot mixture followed by the chopped capers and parsley. Season with salt and pepper to taste.
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
½ tablespoon balsamic vinegar