Late Summer Lentil Stew

• 6 slices center cut bacon, chopped into pieces
• olive oil, if needed
• 1 large sweet onion, chopped
• 3 cloves of garlic, crushed and minced fine
• 2 fennel bulbs, coarsely chopped, plus as much of the stems that seem edible; save the fronds for another day
• 7 medium all purpose or paste tomatoes, chopped, juice reserved.
• 4 small, tender summer squash, halved and sliced into 1/4" slices
• 1 bottle berry beer, like a berry weiss or a cherry wheat
• 2 cups French lentils, dry
• 1 tablespoon Herbes de Provence
• 2 teaspoons salt
• 1 cup water, if necessary

1. In the bottom of a heavy stockpot, brown the bacon pieces over medium low heat. When a layer of bacon fat coats the bottom of the pot, add the chopped onion and minced garlic, and saute until the onion is translucent. Be careful not to burn the garlic. Use olive oil, if needed to prevent sticking.
2. Add the fennel, summer squash and tomatoes. Add the bottle of beer, and the dry lentils.
3. Simmer over low heat for about 15 minutes.
4. Add the herbs and salt. Add water as necessary. Cook for another 5 - 10 minutes, or until lentils are tender.
5. Serve alongside brown rice, whole wheat couscous, potatoes gratin, or spoonbread.

center, olive oil, sweet onion, garlic, fennel bulbs, tomatoes, summer, berry beer, french lentils, herbes, salt, water

Taken from www.epicurious.com/recipes/member/views/late-summer-lentil-stew-1278286 (may not work)