Late Summer Lentil Stew

1. 1

   In the bottom of a heavy stockpot, brown the bacon pieces over medium low heat. When a layer of bacon fat coats the bottom of the pot, add the chopped onion and minced garlic, and saute until the onion is translucent. Be careful not to burn the garlic. Use olive oil, if needed to prevent sticking.

2. 2

   Add the fennel, summer squash and tomatoes. Add the bottle of beer, and the dry lentils.

3. 3

   Simmer over low heat for about 15 minutes.

4. 4

   Add the herbs and salt. Add water as necessary. Cook for another 5 - 10 minutes, or until lentils are tender.

5. 5

   Serve alongside brown rice, whole wheat couscous, potatoes gratin, or spoonbread.

No additional tips available.