4 slices thick smoked bacon, diced

1 small onion, diced (about 1 cup)

1 stalk celery, diced (about 1/2 cup)

2 small carrots, diced (about 1/2 cup)

2 cloves garlic, minced or grated

2 bay leaves

1 lb dried lentils

4 cups chicken stock, packaged or homemade

1. Brown diced bacon over medium heat in a 3 qt saucepan until crisp and much of the fat has rendered.
2. Add the onion, celery, carrots, garlic and cook in the bacon fat until softened, about 2-3 minutes.
3. Add the bay leaves and lentils, stirring to combine.
4. Add the chicken stock. Bring to a boil, then reduce to simmer, cover, and simmer until done, about 40 minutes.

Sour cream with adobo:

1 cup sour cream

2 teaspoons dried chives

1 teaspoon dried dill weed

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon adobo sauce from canned chipotle peppers in adobo

Optional: 1 chipotle pepper from can, chopped (that would be really hot)

Mix all ingredients together and refrigerate until ready to eat. Serve as accompaniment to lentils.