Green Lentils with Bacon & Tarragon by Chef Michael Smith

Ingredients

• 8 slices bacon, thinly sliced
• a big splash of water
• 1 large onion, minced
• 2 stalks celery, chopped
• 2 carrots, peeled and finely chopped
• 4 garlic cloves, sliced
• 1 cup (250 mL) green lentils
• 3 cups (750 mL) water
• ½ tsp (2 mL) salt
• 1 bay leaf
• 2 Tbsp (30 mL) lemon juice or 1 teaspoon (2 mL) of any vinegar
• 1 Tbsp (15 mL) fresh tarragon, chopped or dried