Makes 6 servings. Difficulty
3 gf bacon slices, finely chopped 1 cup finely chopped red onion 3 large carrots, quartered and cut into 1/4-inch dice 1 garlic clove, minced 1 cup lentils 4 cups gf Beef Stock 1/2 teaspoon dried oregano Salt and freshly ground black pepper to taste
Lightly brown the bacon in a 4-quart heavy pot over medium heat, stirring occasionally, until the fat is rendered, about 6 minutes. Pour off all but about 2 tablespoons of fat from the pot. Add the onions and carrots to the bacon and cook over medium heat, stirring frequently, until the vegetables are just softened and the onion is golden, about 5 minutes. Add the garlic; sauté for 1 minute. Add the lentils and cook, stirring, for one minute. Add the beef stock, stirring and scraping up any browned bits on the bottom of the pot, then reduce the heat to medium low and simmer, covered, for about 25-35 minutes or until the lentils are very tender. Adjust seasoning to taste with salt and freshly ground black pepper.