Lentil Soup with Bacon - Test 2

This is really just a variation on another winter vegetable lentil soup, and I include it because variations are often nice.

1 - A very serviceable soup. I put it on the Test 1 list because I got no negative comments, although I wonder if something could elevate it, still. Perhaps some fruit vinegar? Cheese is an easy go-to...

2 - This was very good. 

3 slices bacon, cut into lardons
1 Tbsp oil or fat
Mirepoid
- 1 medium yellow onion, in small cubes
-  (optional) 1 stalk celery, in small cubes
- 2 medium carrots, in small cubes
3 cloves garlic, pressed
1 14.5 oz can diced tomatoes
6 cups chicken broth
1 cup French lentils (lentilles duPuy)
a couple sprig of fresh thyme
2 bay leaves
1 tsp salt
1/4 teaspoon ground black pepper
A few Tbsps chopped fresh parsley, for garnish (optional)

1. Render the fat from the bacon in a large pot over medium-low heat, until the bacon is crisp, 4-5 minutes. Remove the bacon and set aside.
2. Add the oil, onions and celery and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
3. Add the carrots and garlic, stirring constantly, and cook 1 minute more.
4. Add the diced tomatoes (with their juices), chicken broth, lentils, thyme, bay leaves, salt and pepper and bring to a boil. Simmer, covered, until the lentils are tender, 50-60 minutes. Remove the bay leaves.
5. Purée the soup just a little, to thicken the broth slightly, either with an immersion blender, or a cup or two in a blender. Garnish with the parsley and serve.