Lentil Stew with Maple Turkey Bacon, Apple, and Swiss Chard

Ingredients

• 5 slices turkey bacon, diced small
• 1 tsp dijon mustard
• 1 Tbsp maple syrup
• 1 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 1 medium red potato, peeled and diced
• 1 apple, diced
• 3 cloves chopped garlic
• 1/2 tsp black pepper
• 1 tsp cumin
• 1 tsp curry powder
• 1 cup green lentils
• 6 cups low sodium chicken broth
• 1 bunch organic swiss chard, chopped
• 1 Tbsp white vinegar

Directions

1. Mix the diced turkey bacon together with the maple syrup and dijon mustard. 
2. Heat the olive oil over medium high heat in a large non stick dutch oven or soup pot. Add the turkey bacon and chopped onion. Saute until onion begins to get soft and turkey begins to crisp (app. five minutes)
3. Add the cumin, curry powder, carrots, celery, and potato. Continue to saute another minute stirring constantly.
4. Add the apple and garlic, continue to stir. Add the lentils. Stir until everything is incorporated. 
5. Add  the chicken stock and bay leaf. Bring to a boil and then turn to med low. Cover and simmer stirring occasionally for 15 minutes. 
6. Add the chopped swiss chard and vinegar. Continue covered at a simmering boil over med low heat 45 minutes or until the lentils are soft and cooked through.
7. Remove pot from heat and let sit covered for 30 minutes before serving.