For the Rice and Lentils:

1. Place the rice in a small saucepan and add specified amount of water on package. Cook according to package directions. Do the same simultaneously with the lentils. Fluff the rice with a fork and drain any excess water from the lentils.
2. While the rice and lentils are cooking, whisk together the vinegar, mustard, and sugar in a large bowl. Stream in the olive oil, whisking constantly. Season, to taste, with salt and pepper.
3. Add the cooked rice and lentils while still warm to the bowl with the dressing. Toss to combine. Season, to taste, with salt and pepper. Gently stir in the basil last.

To Assemble:

1. Spoon some of the rice/lentil mixture into bowls and top with bacon crumbles, tomatoes, greens, cheese, and basil. Toss to gently combine. Season, to taste, with salt and pepper. Garnish each bowl with a drizzle of balsamic glaze and fresh basil leaves, as desired, and then serve!

NOTE:

1. To make this meal come together even faster, cook the rice and lentils ahead of time and toss with the dressing. Keep covered in the fridge until you are ready to serve. Reheat before serving. This is how I do meals like this one on weeknights. Take that half hour to meal prep on the weekend and your world will change! I promise!
2. This type of meal is excellent chilled from the fridge or reheated. I often pack this sort of thing up for a quick office lunch the next day as well. I love when meals can do double (or even triple!) duty.