Beet and Red Cabbage Salad with Lentils and Blue Cheese

Name: Beet and Red Cabbage Salad with Lentils and Blue Cheese
Ingredients: 1/2 cup French green lentils; Salt; 4 ounces thickly sliced bacon, cut crosswise 1/4 inch thick; 1/2 cup extra-virgin olive oil; 3 tablespoons freshly squeezed lemon juice; Freshly ground black pepper; 1 1/2 pounds vacuum-packed beets, cut into wedges; 1/4 cup coarsely chopped parsley; 1/2 pound red cabbage, cut into 1/2-by-2-inch pieces; 1/4 pound green-leaf lettuce, torn into large pieces; 1/4 pound blue cheese, such as Roquefort, crumbled (about 1 cup)