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A base of lentils and brown rice is topped with shredded red cabbage and Brussels sprouts, parsley, pea shoots, chopped hazlenuts, pomegranate arils, crispy bacon lardons, and a drizzle of low-fat French dressing.
Ingredients
Directions
Nutrition
5 cups (1.25 L) brown rice, cooked
5 cups (1.25 L) whole red lentils, cooked with sun dried tomatoes and roasted garlic cloves
3 cups (750 mL) red cabbage, shredded
3 cups (750 mL) brussels sprouts, shredded
2 cups (500 mL) flat leaf parsley, minced
3 cups (750 mL) pea shoots
2 cups (500 mL) hazelnuts, roughly chopped
3 cups (750 mL) pomegranate arils
20 oz (565 g) cripsy rendered bacon lardons
20 oz (600 mL) low-fat french dressing
