Lentil and Cabbage Salad with Beets

I received this month’s Food & Wine mag in the mail today and was inspired by one of their recipes. The hubby LOVED it! He said it was a "flavor explosion in his mouth" and that this was the type of dinner he’d want me to make if his boss were to come over. Obviously he liked it. Though he said the name of the recipe wasn’t too appetizing, and that it sounds more like something they’d serve in an orphanage as a punishment. I guess I have to work on that.

1 cup lentils
4 thick slices of bacon
½ cup EVOO
Juice from one lemon
2 large beets
3 Tbsp freshly minced parsley
1 ½ cups chopped green cabbage
½ cup blue cheese crumbs
Salt and fresh cracked pepper

Preheat oven to 350 degrees. Peel and cut beets into large cubes. Toss with EVOO, place in a casserole dish, cover with aluminum foil and bake for 50 minutes, or until beets are fork tender. While beets are baking, cook lentils.

Place lentils in a pot and cover with about 1 inch of water. Add 1/2 tsp salt. Cook over medium heat for about 30 minutes, until they are tender. Drain and set aside. While lentils are cooking, cook bacon.

In a skillet over med-high heat, cook bacon until crispy. Once done, set on paper towel lined plate. When cooled, roughly chop; set aside.

In a small bowl, whisk EVOO and lemon juice together; season with salt and pepper.

In a large bowl, toss lentils, cabbage and parsley with lemon dressing.

Plate lentil and cabbage salad topped with warm beets. Season with salt and pepper. Sprinkle with bacon and blue cheese. Serve with grilled salmon or sautéed pork chops.