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1
Place the lentils in a colander and rinse them under cold water, removing and discarding any damaged specimens or foreign material.
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2
Place the lentils in a pot with 2 1/2 cups of lukewarm water.
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3
Bring to a boil over high heat, reduce the heat, cover and boil very gently until tender, about 20 minutes for domestic lentils or 35 to 40 minutes for imported lentils.
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4
Meanwhile, place the bacon pieces in a skillet and cover them with lukewarm water, separating the pieces.
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5
Bring to a boil over high heat and immediately drain in a colander.
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6
Rinse under cool water and return the bacon to the skillet.
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7
Saute for 2 to 3 minutes, or until the bacon is brown and has rendered its fat.
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8
Add the onions and croutons to the bacon and saute for 5 minutes longer, stirring occasionally, until the croutons are brown on all sides.
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9
Place the dressing ingredients in a salad bowl and add the cabbage.
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10
Toss to mix.
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11
Drain any remaining liquid from the lentils and add them, while still hot, to the cabbage.
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12
Mix well.
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13
When ready to serve, add the croutons and bacon to the salad bowl, toss well and serve immediately.
