Take note that this recipe requires the lentils to soak for a minimum of 24 hours, so plan it for tomorrow's lunch, instead of today's!
Course Soups & Stews
Prep Time 20minutes
Cook Time 1hour30minutes
Total Time 1hour50minutes
6cupsstock or waterI used organic chicken stock
1 1/2teaspoonsdried thyme
sea salt & black pepper
Soak lentils in water for 24 - 72 hours, rinsing and changing the water every 12 hours or so.
Place a Dutch oven over medium heat. Add bacon and cook for about five minutes until fat has been rendered.
Add onions and carrots and season with a pinch of sea salt. Sauté until onions are translucent, about another five minutes. Add garlic and cook a minute further.
Drain lentils, and add to the pot. Cover with stock and add thyme and bay leaf. Season with salt and pepper and bring to a simmer. Cover and simmer on low for 1 1/2 - 2 hours or until lentils are tender.
Taste and correct seasoning if desired. Serve hot with a dollop of crème fraîche.