Ingredients
6 bacon strips, chopped1 pound red potatoes (about 3 medium), chopped 2 medium carrots, chopped1 medium onion, chopped6 garlic cloves, minced3/4 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon rubbed sage1/2 teaspoon dried thyme1/4 teaspoon pepper1-1/2 cups dried lentils, rinsed4 cups chicken stock
Preparation
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add potatoes, carrots and onion; cook and stir 6-8 minutes or until carrots and onion are tender. Add garlic and seasonings; cook 1 minute longer.
Add lentils and stock; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until lentils and potatoes are tender. Top each serving with bacon.
