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1
In a large saucepan, combine the lentils, onion, carrot, celery, garlic, bay leaves, and thyme bundle.
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2
Add water to cover everything by about 2 inches.
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3
Bring the water to a boil (BTB) and reduce to a simmer (RTS); cook for 20 to 30 minutes, or until the lentils are soft.
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4
Remove the pot from the heat and season the water with salt.
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5
TASTE it to make sure it is well seasoned.
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6
Let the lentils sit in the salty water for 10 to 15 minutes.
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7
Ladle out 1/2 cup of the lentil cooking water and reserve.
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8
Strain the lentils.
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9
Remove all the veggies and aromatics and discard.
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10
Coat the bottom of a large saute pan lightly with olive oil, add the bacon, and bring to medium heat.
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11
When the bacon has rendered a lot of fat and become brown and crispy, 5 to 6 minutes, add the diced onion.
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12
Season with salt and cook until soft and aromatic, 8 to 10 minutes.
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13
Add the garlic and cook for 2 to 3 minutes more, stirring frequently.
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14
Add the carrot and celery and continue to cook until soft and aromatic, another 2 to 3 minutes.
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15
Add the cooked lentils and the reserved lentil cooking water.
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16
Cook until most of the liquid has reduced.
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17
Taste for seasoning and add salt if needed.
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18
Toss in the chives and serve hot or at room temperature.
