Lentil, Spinach, and Bacon Stew

3 thick slices bacon, diced
2 carrots, peeled and cut into 1-inch chunks
1/2 small yellow onion, finely chopped
1 celery stalk, chopped
3 gloves garlic, pressed
kosher salt and freshly ground pepper
2 cups small green French lentils, picked over and rinsed
2 cups chicken stock
1 tsp chopped fresh thyme
1 bay leaf
6 cups (8 oz) baby spinach leaves
Fried Bread Crumbs, for serving (optional)

1. Heat a large saucepan over medium heat. Add the bacon and saute until most of its fat is rendered and the bacon is golden brown, about 5 minutes. Add the carrot, onion, celery, and garlic, and saute until tender, 2-3 minutes. Season to taste with salt and pepper.
2. Add the lentils and stir to coat with the fat. Raise the heat to medium-high, add 3 cups water, and the stock, thyme, and bay leaf, and bring to a boil. Reduce the heat to medium-low, add 1 tsp salt, and simmer, uncovered, until the lentils are tender, 35-40 minutes.
3. Stir the spinach into the lentil mixture and cook until wilted, about 4 minutes. Season to taste with salt and pepper. Transfer to a warmed serving bowl, sprinkle with the bread crumbs, if using, and serve right away. Serve as is, or spoon it over buttered egg noodles.

Source: Family Meals

Try #1 - February 14, 2012
This was pretty good... but didn't taste much different than other lentil soups I've made. I really only gave it a try because I happen to have some bacon in my freezer. I guess the addition of spinach added some nutrients, so that's a plus. I served it with corn bread (not bread crumbs or egg noddles), which was a good complement.