Lentil Ragout

Ingredients

3 strips bacon, diced
2 small onions, diced
4 leeks, diced
3 carrots, diced
3 celery, diced
2 ¾ tsp minced garlic
3 Tablespoons tomato paste
1 ½ qt chicken stock
1 ½ cups French or green lentils
1 sachet herbs*
4 fl oz white wine
2 fl oz sherry vinegar
1 tsp kosher salt
Pinch ground white pepper
6 oz Fond de Veau Lié or vegetarian demi-glace

Directions

• Slice the bacon into thin strips. Heat the bacon in a saucepan to melt the fat. Careful not to burn the bacon.
• Add the onions, leeks, carrots, celery, and garlic in to the bacon fat and sweat until the onions are translucent.
• Add the tomato paste and sauté until rust colored.
• Add the stock, lentils, and sachet. Simmer until the lentils are tender, about 45 minutes.
• Remove and discard the sachet.
• Add the wine, vinegar, salt, pepper, and fond de Veau Lie or demi-glace.