Days 59-60: Everything is better with BACON

I haven’t posted a recipe in a while…actually I haven’t made anything in a while. I’m back on track and adapted a recipe I saw in the November 2011 Food and Wine magazine. It was simple to make and tastes great!

Beet-Cabbage-Bacon-Lentil Slaw

1 cup green lentils
½ teaspoon salt
8 ounces sliced bacon, cut into ¼” pieces
1 cup extra-virgin olive oil
6 Tablespoons freshly squeezed lemon juice
Freshly ground black pepper
3 lbs beets cut into ½” pieces
½ cup chopped parsley
1 head of cabbage cut into 1” pieces

In a pot cover the lentils with 2 inches of water and bring to a boil. Add salt and simmer until lentils are tender, about 25-30 minutes. Drain, rinse with cold water and drain again.

In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crispy. Transfer the bacon to a paper towel-lined plate.

In a small bowl whisk the oil with lemon juice; season with salt and pepper.

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