2small carrots(or 1 large), cut into long strips with a julienne peeler, then cut into 1 inch strips
2tbspapple cider vinegar
2tbspextra virgin olive oil
1tspraw liquid honey
1/8tspsea salt, plus black pepper to taste
Cook the lentils according to package directions until tender, then drain and place into a large bowl.
While the lentils cook, heat a 10-inch skillet over medium heat. Add the pancetta and let cook, stirring occasionally, until brown and crispy. Using a slotted spoon, place the pancetta onto a paper towel lined plate to let drain.
Add the onion, jalapeno and carrots to the bowl with the lentils. In a small bowl add the olive oil, vinegar, sea salt and pepper. Whisk to combine, then pour over the salad and toss to combine. Serve warm or at room temperature.
I used the TruRoots brand of sprouted green lentils. I cooked them according to the directions on the back of the bag, and left them covered off the heat for the full 8 minutes.