Lentil Stew with Bacon and Salmon | Heinen's Grocery Store

Ingredients

• 6 strips of chopped bacon
• 2 finely minced cloves of garlic
• ½ peeled and small diced yellow onion
• 2 seeded and small diced red bell pepper
• 3 peeled and small diced carrots
• 4 small diced stalks of celery
• 1 pound of dry lentils
• 64 ounces of vegetable stock
• 1 15-ounce can of chick peas, drained
• 1 tablespoon each of fresh rosemary and thyme leaves
• 2 cups of packed baby spinach
• 2 pounds of skinned salmon, cut into 4 ounce portions
• Kosher salt and fresh cracked pepper to taste