Stewed Lentils With Bacon And Herbs

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1 1/2 cups green or black lentils

1/2 fennel bulb, fronds reserved, for garnish

1/2 red onion, peeled, root end left on

1/2 carrot, peeled

1 stalk celery

2 bay leaves

1 small bundle thyme

2 cloves garlic, smashed


Extra-virgin olive oil

5 slices bacon, cut into lardons

1/2 cup red onion, finely diced

1/2 cup celery, finely diced

1/2 cup fennel, finely diced

1/2 cup carrot, finely diced

1 clove garlic, smashed and finely chopped

3 tablespoons whole-grain mustard

1/2 cup red wine vinegar

Kosher salt

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