A link to %this page% was e-mailed
2. Meanwhile, cook the bacon lardons in a large, dry skillet over medium heat, stirring occasionally, until browned and crisp, about 25 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain, leaving the bacon fat in the skillet.
3. Add the shallots to the skillet and cook, stirring occasionally, until golden, about 3 minutes. Add the lentils and the remaining broth to the skillet and cook, scraping up any browned bits, until the broth is completely absorbed, about 5 minutes. Remove from the heat and cool 10 minutes.