1 cup Lentils (washed and picked over)
2 Large Cans Diced Tomatoes
1 Small can diced tomatoes
1 lb good ground beef or ground turkey
1/4 lb. bacon
1/3 Cup red wine
1/4 cup red wine vinegar
12 ounces Orzo
2T. thyme
2T. oregano
1T. basil
crushed red pepper flakes (to taste)
3t. salt
2t. pepper
1 small onion - diced
1 - 2 garlic cloves, minced
1 beef bouillon cube
Heat olive oil in saute pan. Saute bacon quickly until slightly brown and has rendered most of its fat.
Remove bacon to bowl to drain. Saute turkey or beef in the bacon fat, season meat with 1T oregano, thyme, basil, and salt & pepper.
When browned, remove beef to same bowl as the bacon and sweat onion. After onions have been cooking a few minutes, add garlic cloves.
While you are browning the meat, in a large stock pot or Dutch oven (at least 8 quart), bring lentils to a boil in salted water and simmer till al dente (25 - 30 min usually does it, be careful not to over cook). Drain the lentils and return to pot.
Add the bacon, ground beef or turkey, tomatoes, wine, red wine vinegar, bouillon cube, and spices. Bring to Boil then reduce to simmer. Let simmer till reduced by 1/4. Check for taste (salt, pepper, spices).
Add the Orzo, stir regularly to prevent sticking. If more liquid is needed use more wine, beef stock, or water. Recheck Season level. Simmer until orzo is al dente (about 10 min).