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1
In a large saucepan, cook the bacon over moderate heat, stirring often, until crisp, about 5 minutes.
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2
Drain the bacon on paper towels and set aside.
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3
Reserve 2 tablespoons of the bacon fat in the saucepan; discard the rest.
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4
Add the onion to the bacon fat and cook over low heat, stirring occasionally, until softened, about 8 minutes.
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5
Add the ginger, curry powder, jalapeno and cinnamon and cook until fragrant, about 4 minutes.
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6
Stir in the lentils, water and stock and bring to a boil.
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7
Reduce the heat to low, cover and simmer until the lentils are tender and most of the liquid has been absorbed, about 35 minutes.
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8
Season with salt and pepper.
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9
Meanwhile, in a medium bowl, sprinkle the cucumber slices with a large pinch of salt and let stand for 15 minutes.
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10
Drain and pat dry.
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11
In a small skillet, toast the cumin and coriander over moderate heat until fragrant, about 40 seconds; transfer to a medium bowl and whisk in the buttermilk, sour cream and orange zest.
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12
Stir in the cucumber slices and season with salt and pepper.
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13
Transfer the lentils to a large shallow bowl.
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14
With a rubber spatula, gently stir in the orange juice and season with salt and pepper.
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15
Spoon the cucumber salad over the lentils.
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16
Sprinkle the bacon and tomatoes over the cucumbers and serve warm or at room temperature.
