Ingredients
4 oz. sliced bacon, roughly chopped
½ c. diced onion
½ c. diced leeks (white parts only)
½ c. diced celery
½ c. diced carrots
1½ qt. chicken broth
1½ c. brown lentils
1 tsp. thyme
2 bay leaves
½ tsp. black pepper
¼ tsp. nutmeg
2 c. diced raw yellow potatoes, unpeeled
2 Tbsp. white vinegar
1 Tbsp. sugar
Salt to taste (just a sprinkle or two)
Instructions
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.
