Lentils and Bacon

• 15- 1/2 ounces, weight Lentils
• 1 clove Garlic
• 1 whole Bay Leaf
• 1 whole Small Onion
• 2 whole Cloves
• 2 Tablespoons Unsalted Butter
• 1 pound Bacon - Cubed
• 1 whole Large Carrot, Minced
• 1 stalk Celery, Minced
• 1 whole Small Onion, Minced
• 1 Tablespoon All-purpose Flour
• 1 Tablespoon Red Wine Vinegar
• Salt And Pepper

1. Note: Prep time will vary depending on whether you have to soak your lentils or not.
2. Check your lentil package.
3. 1.
4. (Check your package to see if your lentils require soaking.
5. If they do not, skip this step!)
6. Into a large stock pot add the dried lentils.
7. Cover with cold water (enough to fill pot about halfway).
8. Cover the pot with a lid and allow to soak overnight.
9. 2.
10. Drain lentils and return to the stock pot.
11. Fill the pot with approximately 2 liters of cold water.
12. Add the garlic clove, bay leaf and 1 onion that you have studded with the cloves.
13. Bring to a boil then lower heat, cover and cook for approximately 35 minutes.
14. 3.
15. WHILE the lentils are cooking, into a deep-sided pan add butter and melt over medium high heat.
16. Add bacon and cook until crispy.
17. 4.
18. Once bacon is crispy, add minced carrot, celery and onion to the pan.
19. Stir well to combine.
20. Sprinkle with flour and stir again to combine.
21. Add 1 ladleful of the lentil cooking water to pan.
22. Reduce heat to LOW.
23. Cook for approximately 5 minutes.
24. 5.
25. Drain lentils.
26. Discard the garlic, studded onion and bay leaf.
27. Place lentils into the pan with the bacon and vegetable mixture.
28. Add red wine vinegar.
29. Season with salt and pepper.
30. Continue cooking for approximately 10-15 minutes for stew-like consistency.
31. Note: If you prefer a more soup-like consistency, do not cook as long.

weight lentils, clove garlic, bay leaf, onion, butter, bacon, carrot, celery, onion, allpurpose, red wine vinegar, salt

Taken from tastykitchen.com/recipes/main-courses/lentils-and-bacon/ (may not work)