4 pieces bacon, preferably thick slices
2 cups green or black lentils
1/2 cup balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon dried thyme (or fresh)
1 pound small tomatoes
Slice the bacon into strips. In a medium skillet cook the bacon
pieces until crisp, then reserve. Save a tsp or so of the bacon drippings for the dressing. Meanwhile cook the lentils about 15 -
20 minutes, or until tender.
Carefully add the balsamic vinegar, salt and thyme to the bacon drippings, adding a tablespoon or so of olive oil. Whisk the
dressing, making sure to loosen any bits stuck to the pan. Remove from
the heat and reserve.
Drain the cooked lentils and place into a large bowl. Pour the hot
dressing over the hot lentils, and mix well. Let the lentils cool to
Halve or quarter the tomatoes, depending on the size. Once the lentils are cooled, stir in the reserved bacon and the tomatoes. Serve immediately or refrigerate until ready to eat.Original recipe