Brown Lentils

• 1 1/2 cups brown lentils
• 2 tablespoons olive oil
• 4 slices bacon, chopped (optional)
• 4 garlic cloves (sliced)
• 1 carrot (small dice)
• 2 celery ribs (small dice)
• 1 -2 shallot (fine dice)
• 1 teaspoon sage
• 1/2 teaspoon ground celery seed
• 1 -2 teaspoon cumin
• cayenne (to taste)
• 1 -2 cup vegetable stock (or chicken)
• 1 lemon
• 1/4 cup fresh parsley (chopped)
• salt and pepper

1. Rinse lentils and then par-boil them with water to cover and a good sprinklng of salt (simmer hard about 25 minutes). Drain.
2. Meanwhile, in a braising pan, saute vegetables and garlic in the olive oil (cooking bacon first if using it) for 5 minutes.
3. Stir in dried herbs and spices and 1 cup of stock. Bring to a simmer.
4. Add the lentils to the vegetables and stock, and simmer, stirring occasionally until the lentils are cooked, (10-20 minutes more) adding more stock as needed.
5. Check seasoning, adding salt and pepper, to taste. Garnish with fresh squeezed lemon juice and parsley (I chose these because I serve the lentils with fish most often).

brown lentils, olive oil, bacon, garlic, carrot, celery, shallot, sage, ground celery, cumin, cayenne, vegetable stock, lemon, fresh parsley, salt

Taken from www.food.com/recipe/brown-lentils-150066 (may not work)