Warm Lentil Salad With Bacon

• 1 cup uncooked yellow lentils
• 2 cups chicken stock or water
• 4 sprigs fresh thyme
• 1 tablespoon olive oil
• 2 ounces bacon, diced fine
• 1/2 yellow onion, diced fine
• 1 carrot, diced fine
• 1 stalk celery, diced fine
• 1 shallot, diced fine
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• Kosher salt and freshly ground pepper

1. Combine the lentils, stock and thyme in a medium saucepan. Cover and bring to a boil over medium high heat. Reduce the heat to low and cook for 15 minutes until tender. Let sit uncovered.
2. Heat the olive oil in a small skillet over medium high heat. Add the bacon and cook, stirring as needed, for 6 to 8 minutes until crispy. Transfer the bacon to paper towel-lined plate with a slotted spoon. Add the onion, carrot, celery, and shallot to the skillet. Cook for 5 minutes until tender.
3. Remove the thyme stems from the lentils. Stir the vegetable mixture in to the lentils.
4. Whisk together the vinegar and mustard in a small bowl. Pour into the skillet and cook over medium high heat for 1 minute. Pour over the lentils. Season to taste with salt and pepper.
5. Divide the lentils into shallow bowls and top with the bacon. Serve warm.

yellow lentils, chicken, thyme, olive oil, bacon, yellow onion, carrot, celery, shallot, balsamic vinegar, mustard, kosher salt

Taken from food52.com/recipes/8508-warm-lentil-salad-with-bacon (may not work)