Ingredients
2 tablespoons grapeseed oil
1 medium carrot, finely chopped (1/2 cup)
1 white onion, finely chopped (1/2 cup)
1 celery stalk, finely chopped (1/2 cup)
4 ounces bacon, cut crosswise into strips
14 ounces (2 cups) dried Umbrian lentils, rinsed and picked over
4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed to cover
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for drizzling
Preparation
Preheat oven to 300 degrees. Heat oil in a Dutch oven or medium ovenproof pot over medium heat. Add vegetables and bacon, and cook until onion is soft and translucent, about 10 minutes. Add lentils, and cook, stirring, for 1 minute. Pour in stock to cover lentils. Bring to a boil. Cover, and transfer to oven. Braise until tender and thickened, about 1 hour. Season with salt and pepper, and drizzle with olive oil.
