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Lentils Provencal

Don’t let the name fool you – this is not a healthy dish. It is, however, what I would classify as healthy-ish, as in it does use all fresh and whole ingredients. But alas the  bacon however, make it less than truly healthy in my book. The pound of bacon also makes it incredibly delicious and when combined with the meatiness of the lentils,  the tang of the cider and the creaminess of the goat cheese make this an undeniable comfort food. I’d serve this with our Diamond Collection Pavilion Chardonnay , a full-bodied match for this Burgundian inspired meal. For music, this goes really well with “American Utopia,” the new album by one of my musical heroes, David Byrne.

1 lb. Bacon, cut into small pieces
2 C. French Lentils
1 Onion, diced
5 Cloves Garlic, minced
2 Tbsp. Thyme
1/8 C. Apple Cider Vinegar
4 C. Chicken Stock
½ C. Goat Cheese crumbles


  1. In a heavy bottom pan, render the fat of the bacon.
  2. Remove the bacon pieces and drain them on paper towels. Set aside.
  3. In the bacon fat, saute the onion and garlic until translucent. Add thyme and apple cider vinegar and stir until any stuck pieces are removed from the bottom of the pan.
  4. Add lentils to mixture and stir.
  5. Cover lentil mixture with chicken stock and bring to a boil.
  6. Once boiling, lower to a simmer and cover. Cook for 30 minutes or until lentils are tender.
  7. Once lentils are tender, re introduce the bacon to the lentils and top with goat cheese crumbles.
  8. Enjoy!