Bacon, Onion, and Brown Lentil Skillet

Modest brown lentils are perfect for this homemade main course. Serve with cornbread and sauteed Swiss chard or sauteed cabbage.
Saute the bacon in a large nonstick skillet over medium-high heat until crisp. Remove the bacon from the pan, leaving 2 teaspoons of the filling in the pan. Crumble the bacon; set aside. Add the onion to the filling in the pan; simmer for 5 minutes or until lightly browned. Add the carrots, celery, thyme and garlic; cook for 5 minutes or until soft and crisp. Add broth, lentils, and 1 cup water; bring to a boil. Cover, reduce the heat, and simmer for 15 minutes or until the lentils are tender. Remove the lid and increase the heat to medium-high; cook for 6 minutes or until the liquid has almost evaporated. Remove from the heat; add the parsley and pepper. Sprinkle with bacon.