Cooking with Beer...and bacon!

This recipe turned out so well, I had to share it.  I encourage everyone to make this dish if you are a fan of lentils. I foresee this being a staple when I get back to Paris, but will most likely be using prosciutto instead.

• 12 slices bacon, diced  (vegetarian option: BBQ tofu)
• 1 cup diced onion
• 1 clove garlic, minced
• 1 cup diced celery
• 1 cup diced carrot
• 4 Bouillon Cubes/Water Directions (veg. option: vegetable stock)
• 1 (Bomber of beer)
• 2 cup dried lentils: your favorite variety; rinsed and drained
• 2 tablespoon maple syrup
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon caraway seed
• 1/2 teaspoon celery salt
• salt and ground black pepper to taste

Place a large pot over medium-high heat; cook the bacon in the pot until crisp, about 7 minutes. 
Stir in the onion and garlic; continue to cook until onions are translucent, about 5 minutes. 
Stir in the celery and carrot; cook another 2 minutes. 

Pour the beef stock and beer into the pot; bring to a boil. 
Stir in the lentils, syrup, nutmeg, caraway seed, and celery salt; cover and cook for 45 minutes.
Season with salt and pepper. 

I decided to go with Black Butte: gave it an additional sweetness and nice thickness.

Beer and Maple Bacon Lentils with Herb Panini.