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