Serves four as a side dish
8 strips of 1/4-inch cut bacon (about a half-pound, a little less)
1-2 red onions, diced
1/2 teaspoon chicken base (optional, if you want a deeper chicken flavor)
1/2 cup white wine
1 1/4 cups dry green lentils
3 cups chicken stock
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
2 tablespoons real maple syrup
3-4 green onions, sliced thinly
Sauté the bacon over medium heat until brown and just starting to get crispy around the edges, 12-15 minutes. Add in red onions and cook until soft, about 5-7 minutes. Stir in chicken base.
Deglaze with wine and add lentils. Then add the stock, and stir in the seasonings. Cook lentils over medium heat, stirring periodically, until lentils are al dente and almost all the liquid has been soaked up, about 25-30 minutes. Off of the heat, stir in the maple syrup and season to taste.
Pour onto a sheet pan to cool. After a minute or two, sprinkle the sliced green onions on top and stir them into the lentils.
bacon recipe source: the moveable feasts, October 13, 2011; adapted from Asado Restaurant, 2810 6th Avenue, Tacoma, WA 98406