Lentils In Red Wine Vinaigrette

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   1. In a large saucepan, cook the bacon til crisp, remove to a bowl. Add the onion, fennel, carrot and celery, stirring till onion has softened but not browned.

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   2. Add the lentils stirring to coat with bacon grease. If there is not enough grease, add a tablespoon or so of olive oil.

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   2. Add 2 1/2 cups water and bring to a simmer. Ad the reserved bacon. Partially cover the pan and simmer till the lentils are tender and water is absorbed 30 - 40 minutes adding additional water if they begin to dry out.

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   3. Meanwhile in a small saucepan boil the wine till it reduces to 6 tablespoons. Off heat, whisk in the vinegar, oil, salt and pepper.

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   4. When the lentils are done, stir in the vinaigrette and simmer an additional 5 minutes. Serve either warm or at room temperature.

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   Make Ahead: The lentils can be cooked and refrigerated the day before serving.

* Per serving · 4 servings · Values may vary.