Lentil Stew

• coarse-chopped slab bacon
• olive oil
• chopped onion
• carrot
• celery
• lentils
• stock
• Parsley

1. Cook coarse-chopped slab bacon in olive oil until done; add chopped onion, carrot and celery, and cook for a few minutes.
2. Add lentils and any stock to cover; bring to a boil, then reduce heat and slowly simmer until lentils are tender.
3. Garnish: Parsley.

coarsechopped, olive oil, onion, carrot, celery, lentils, stock, parsley

Taken from cooking.nytimes.com/recipes/12849 (may not work)