Lentils In Red Wine Vinaigrette

• 2 slices bacon, finely diced
• 1 medium onion, finely diced
• 1 fennel bulb, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 cup Le Puy lentils (7.5oz)
• 1 1/2 cup Merlot or Cabernet Sauvignon
• 2 T red wine vinegar
• 1/3 cup olive oil
• Salt and pepper

1. 1. In a large saucepan, cook the bacon til crisp, remove to a bowl. Add the onion, fennel, carrot and celery, stirring till onion has softened but not browned.
2. 2. Add the lentils stirring to coat with bacon grease. If there is not enough grease, add a tablespoon or so of olive oil.
3. 2. Add 2 1/2 cups water and bring to a simmer. Ad the reserved bacon. Partially cover the pan and simmer till the lentils are tender and water is absorbed 30 - 40 minutes adding additional water if they begin to dry out.
4. 3. Meanwhile in a small saucepan boil the wine till it reduces to 6 tablespoons. Off heat, whisk in the vinegar, oil, salt and pepper.
5. 4. When the lentils are done, stir in the vinaigrette and simmer an additional 5 minutes. Serve either warm or at room temperature.
6. Make Ahead: The lentils can be cooked and refrigerated the day before serving.

bacon, onion, fennel bulb, carrot, celery stalk, puy lentils, merlot, t, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/lentils-in-red-wine-vinaigrette-50143126 (may not work)