RECIPE : LENTILS WITH BACON an Italian classic with a twist

We don't take advantage of protein packed lentils enough.
Lentils are packed and also have great fiber and B Vitamins. They are also very very economical, and, like most things go very well with bacon!

Here is a new take on an Italian Classic that usually uses Pancetta, (uncured bacon), I have added more vegetables and use regular bacon.

for more info on prep for this dish please refer to THE GREAT GRANNY Diet on Amazon Kindle htttp://www.amazon.com

serves 4

1/2 pound bacon, chopped
1 cup red onion chopped
1 cup celery chopped
3 cloves garlic smashed and minced
2tsp dried thyme
2tsp dried sage (or both fresh if possible)
2tbsp olive oil
2 bay leaves
1 cup dried lentils (don't use split orange)..wash and rinse well.
2 cups red wine mixed 50:50 with hot stock, or just stock
2 pounds fresh tomatoes, skinned and seeds, stems removed, flesh sliced into strips
1 cup torn fresh basil
salt & ground black pepper
1 cup chopped zucchini or squash (may use chopped butternut/acorn)
2 cups field spinach or tender greens
juice 2 lemons(optional)
2 cloves garlic chopped

 Method:
heat the oil in a large heavy bottomed saucepan/Dutch oven
Fry the bacon until crisp, remove with slotted spoon and set aside.
Saute the onion and celery for 3 mins.
Add the garlic, herbs and lentils, saute for 3 mins.
Pour the wine and stock mix over the vegetables and lentils, bring to boil and cook with a tight lid on medium simmer for 30-50 mins. Until Lentils are almost cooked.
Remove any scum on surface.
Add the zucchini, tomatoes, and spinach and cook also lidded for 20 mins.
Season to taste, adding lemon juice to cut the fat.
Remove the bay leaves and skim off any fat.
Add the basil and cooked bacon, stir in and serve.
Great with crusty bread.

A delicious hearty meal