0 10slicebacon, chopped 2medium onions, diced 2ccoarsely diced carrots 5clovegarlic, pressed or minced 4cbrown lentils, rinsed and picked 1candiced tomatoes 1cdry white wine 10cchicken stock, preferably homemade 2bay leaves 4cbaby spinach leaves, washed 0Salt and pepper to taste 10slicebacon, chopped 2medium onions, diced 2ccoarsely diced carrots 5clovegarlic, pressed or minced 4cbrown lentils, rinsed and picked 1candiced tomatoes 1cdry white wine 10cchicken stock, preferably homemade 2bay leaves 4cbaby spinach leaves, washed 0Salt and pepper to taste Fry the bacon in a large stockpot until crisp. Turn down the heat to medium-low. Add the onion and carrot and stir well. Add the garlic and stir for about 30 seconds. Add the bay leaves and the lentils and stir gently. Cook for 8 minutes, stirring gently every minute or so. Pour in the tomatoes and stir. Add the wine and simmer for 2 minutes. Add the chicken stock and cook for 30 minutes, or until lentils are tender. Taste and season with the salt and pepper. Remove the bay leaves. Stir in the spinach and stir until wilted. Serve. This keeps well for several days, and in fact, the flavor gets better. It also freezes well, but the texture will suffer a bit.