A hearty, make-ahead salad
Cook lentils with bouillon cube until tender. Or use pre-cooked.
Scrub beets clean, then boil. Peel off the skin once beets are tender and can be pierced with a fork.
While lentil and beets are cooking, slice red onion and cabbage. Chop beets into cubes when they are done cooking.
Combine all ingredients in a bowl and toss. Serve as a side or add a protein to make it a meal!