Lentil, spinach and bacon stew.

I love my new cookbook! It has lots of wonderful recipes and photos. Last week, I made a lentil, spinach and bacon stew that turned out very delicious!

Ingredients:

-3slices bacon, diced
- 2 carrots, cut in 1-inch chuncks
- 1/2 small yellow onion, finely chopped
- 1 celery stalk, chopped
- 3 cloves garlic, pressed
- kosher salt and freshly ground pepper
- 2 cups green French lentils
- 2 cups chicken stock
- 1 tsp chopped fresh thyme
-1 bay leaf
-6 cups baby spinach leaves

Heat a large saucepan on medium heat. Sautee the bacon until most of its fat is rendered and is golden brown (about 5 mins.)

Add the carrots, onion, celery, garlic and saute until tender (2-3 mins). Salt and pepper to taste.

Add the lentils and stir to coat with the fat.

Raise the heat to medium-high, add 3 cups of water and the stock, thyme, bay leaf and bring to a boil. Reduce the heat to medium-low, add 1 tsp of salt and simmer, uncovered until the lentils are tender, about 35-40 minutes.

Stir the spinach into the lentil mixture and cook until welted (about 4 mins.) Season to taste with salt and pepper and transfer to a warm serving bowl. Serve right away.

Season to taste with salt and pepper and transfer to a warm serving bowl. Serve right away.