Lentil soups/stews are definitely a huge deal during stretches of cold, wind, and rain. These pots of goodness show up more often when it’s a bit blustery, and are quickly becoming a go-to meal when I’m feeling unmotivated by the current weather. I’ve also found that the more I cook with it, the deeper in love with fennel I fall. The soup could be made completely vegetarian by omitting the bacon and using olive oil for sautéing. Mind you, for two people eating it for lunch and dinner, it can last for DAYS.