Melt ghee to a heavy saucepan over medium high heat.
Add vegetables and sauté for 10 minutes stirring regularly.
Add lentils and saute for another minute.
Add enough water so it's about 1 inch above the lentils.
Add bacon, bay leaves, and garlic cloves to lentils.
Cover and simmer over low heat until the lentils are soft about 45 to 60 minutes.
Once soft strain lentils. (Keeping liquid) pick out bay leaves and garlic cloves.
Melt butter in a pot over medium heat, then add flour and cook until lightly browned. Stir in the red wine and a bit of cooking liquid and cook for about two minutes.
Add lentils back into the pot and cook for about 3 minutes.
Season with salt pepper. Serve and enjoy!
