Ingredients

The following ingredients have 6 Servings
  • 4 oz. sliced bacon (roughly chopped)
  • 1/2 c. diced onion
  • 1/2 c. diced leeks (white parts only)
  • 1/2 c. diced celery
  • 1/2 c. diced carrots (unpeeled)
  • 1 qt. chicken broth
  • 1 1/2 c. brown lentils
  • 1 tsp. thyme
  • 2 bay leaves
  • 1/2 tsp. black pepper
  • 1/4 tsp. nutmeg
  • 2 c. diced raw yellow potatoes (unpeeled)
  • 2 Tbsp. white vinegar
  • 1 Tbsp. sugar
  • Salt to taste

Instruction

  • Heat a dutch oven or other heavy bottomed pot over medium heat. Cook the bacon until the fat has rendered into the pot and the bacon is crispy.
  • Add the onions, leeks, celery, and carrots to the pot. Saute five minutes, or until golden.
  • Pour in the broth and scrape any of the brown bits on the bottom of the pot with a wooden spoon. Add the lentils, thyme, bay leaves, pepper, and nutmeg. Cook for 30 minutes on medium, covered.
  • Add the potatoes and cook an additional 15 until lentils and vegetables are tender. Stir in vinegar and sugar, then add salt to taste. Serve with warm bread and butter.