Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Combine dry lentils with vegetable stock in a medium pot with a pinch of salt. Over high heat, bring to a boil, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the heat to a simmer. Simmer for 20 – 25 minutes, until the lentils are al dente. Drain and allow to cool slightly. 

Measure all remaining ingredients.

Heat a large frying pan over medium heat. Add the bacon lardons to the pan and cook until browned and crispy, roughly 4 – 5 minutes. 

Remove the pan from the heat and add the shallots and garlic. Mix around well and allow to just gently fry in the bacon fat. Pour this whole mixture into a large bowl with the cooked lentils. 

Add the sunflower seeds, chopped parsley and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper.

In a separate bowl, combine sherry vinegar, mustard and miso paste and mix well with a whisk. Slowly pour the olive oil in, while whisking continuously, until all oil is added. Season with salt and pepper.

Add the dressing to the lentil mix to taste.