Ragout of Beluga Lentils from the James Beard House

In a sauté pan or shallow saucepan, cook the bacon until all of the fat has rendered.

Add the garlic, fennel, carrots, shallots, and thyme. Cook for about 2 minutes, until the vegetables are slightly softened.

Add the lentils and cook, stirring, for about 1 minute, or until heated through.

Add the chicken stock and simmer for 20 minutes, or until the lentils are tender. If the liquid evaporates before the lentils are fully cooked, add water in small increments.

Check the seasoning, adding salt and pepper to taste. Serve warm.