Lentil Salad with Bacon and Lettuce

Serves 4
Adapted from Everyday Food Magazine

*1 cup brown lentils
*4 strips bacon, cut cross-wise into 1/4 inch pieces
*1/2 medium onion, finely chopped
*2 carrots, finely chopped
*2 garlic cloves, minced
*3 tbsp red wine vinegar
*1 tbsp Dijon mustard
*3 tbsp olive oil
*coarse salt and ground pepper
*6 cups frisee or spinach or other lettuce

In a medium saucepan, combine lentils and 4 cups of water. Bring to a boil; reduce to a simmer. Cook until lentils are tender but not mushy, 15 to 20 minutes. Drain.

Meanwhile, in a medium skillet, cook bacon over medium-low heat until crisp. Transfer to a paper towel-lined plate to drain. Add onion and carrots to rendered fat in skillet; cook, stirring occasionally, until carrots are tender. Add garlic and cook until fragrant, about 2 minutes.

In a medium bowl, whisk together vinegar, mustard and oil; season with salt and pepper. Combine lettuce and 1/3 of the dressing in another bowl, toss to coat. Add lentils, onion and bacon to bowl with the rest of the dressing and toss to coat.

To serve, divide lettuce among plates and top with lentil salad.