Ingredients

• 2 slices smoky bacon
• 4 sweet or hot Italian sausages, cut into 1-inch pieces
• 1 cup petite French lentils, rinsed and drained
• 1 cup diced carrot
• 1 medium onion, diced
• 5 cloves garlic, finely chopped
• 1 teaspoon fresh thyme leave
• Crushed red pepper flakes
• 2 bay leaves
• 1 cup dry red wine
• 1 14-ounce can tomatoes, crushed
• 2 cups chicken stock
• 2 roasted red peppers, sliced 1/4-inch thick
• 4 sprigs of parsley
• Salt and freshly ground black pepper
• 1 teaspoon balsamic vinegar
• Chopped parsley for garnish

Directions

1. Set a large, heavy-bottomed pot over moderately-low heat and cook bacon until the fat has rendered. Using a slotted spoon, remove the bacon from the pot and set aside. Increase the heat to moderately-high and brown the sausage pieces in the reserved bacon fat. Be careful not to crowd the pot; fry the sausages in separate batches if necessary. Once they are sufficiently caramelized (about 8 minutes per batch), remove the browned sausage pieces to a plate using a slotted spoon.

2. Lower the heat to moderate and add in the carrots, onion and garlic. Sauté until softened and just beginning to brown, about 10 minutes. Add in the crushed red pepper flakes, bay leaves and thyme and sauté another 5 minutes. Add in the red wine to deglaze and scrape up any browned bits from the bottom of the pot with the back of a wooden spoon. Allow the wine to reduce by half before adding the lentils, tomatoes, chicken stock, red peppers and parsley.

3. Add the cooked bacon and sausages back into the pot along with any juices that may have collected. Stir to mix well and bring to a boil. Turn down the heat and simmer for an hour, or until the lentils are just al dente. Stir occasionally to prevent scorching.

4. Stir in the balsamic vinegar and season the lentil stew with salt and pepper to taste. Garnish with chopped parsley and serve.

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