Lentils Braised In Red Wine

• 1 lb. dried French Green or Beluga lentils
• Olive oil
• 6 shallots
• 4 stalks celery
• 1 small carrot
• 6 oz. pancetta or bacon
• 3 cups red wine
• 4 cups chicken stock (use low salt if using canned stock)
• 1 bunch each of thyme, tarragon and marjoram
• 3 tblsp. sherry vinegar

1. Use a large (wide) saute pan.
2. Chop pancetta or bacon, sauted until crisp, drain fat and set aside.
3. Mince shallots, carrot and celery and saute in olive oil with a little salt until shallots are translucent, but not before too much browning takes place. Add lentils and stock, bring to very low simmering boil and cover. After 20 minutes, add red wine and herbs, return to low boil. Reduce liqid, add more wine and stock as necessary to prevent them from drying out while cooking.
4. When lentils are cooked but still toothsome, remove the herbs, add sherry vinegar and bacon/pancetta, stir in and add salt and pepper to taste, and it's ready to serve. Matches up well as a side dish with roasted salmon, halibut, etc.

olive oil, shallots, stalks celery, carrot, pancetta, red wine, chicken stock, thyme, sherry vinegar

Taken from www.epicurious.com/recipes/member/views/lentils-braised-in-red-wine-1267065 (may not work)