Ingredients:
3 Onions - Chopped
3 Carrots - Grated
2 Tbs. Minced Garlic
2 Tbs. Oil (Olive is nice)
2 Cups White Wine
6 oz. can Tomato Paste
8 Cups Chicken Stock - Homemade is best, of course.
8 oz. Bacon - Cooked crisp and drained
1 lb. Lentils - Picked through and rinsed
1 Tbs. Sugar
Salt and Pepper, to taste
Preparation:
In a very large sauce pan or dutch oven, sweat the onions, garlic, and carrots in the oil.
Once the onions begin to brown, add the wine and reduce to about half the original volume.
Add the remainder of the ingredients except the tomato paste.
Simmer on low until the lentils are tender, around 2 hours.
Add the tomato paste, and simmer for an additional 30 minutes.
Serve alone, or over small pasta like ditalini.
You're Going to Need:
A very large sauce pan, or a dutch oven.
Serves:
6, easily.
