Roy's Red Chile Lentil Stew

Red Chile Lentil Stew

1 c. lentils
2 tbsp olive oil
4 oz pancetta (I subbed bacon)
1 onion, diced
1.5 tbsp garlic
2 tbsp diced carrot
2 tbsp diced celery
3 bay leaves
1 tsp chile flakes
1 lb peeled and seeded tomatoes (canned ok)
2 cups veal or chicken stock
1 1/2 c. tomato juice
2 tsp fresh basil
1 tsp fresh thyme
1 tsp fresh tarragon
1 tbsp salt
1/2 tsp sugar
1/2 tsp pepper

Vinaigrette
1/2 tbsp sherry vinegar
1.5 tbsp olive oil

Soak the lentils for 30 minutes.
Saute bacon, onion, garlic, carrot, celery over high heat till lightly browned. Stir in remaining ingredients except lentiles and vinaigrette. stir for 1 minute, then add lentils. cook over medium heat for 30 minutes.
Just before serving whisk together vinaigrette and stir it into the lentils.

Rating: A+

Note: this is lovely vegetarian-- leave out the pancetta or bacon, and substitute vegetable broth for the meat stock.