Lentil Soup with Bacon - Testing

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 - Made it with fresh tomato. It was very brothy, but kind of reminded me as a good version of the Campbell's Soup Chunky Soup. We were thinking some small pasta would be a good addition, with the pasta water helping to thicken it. Oh, and I think the fresh tomato made a difference, too. Or, hey, maybe rice, and then it could still be gluten free?

4 - 2025-09-27 : Yep, fresh tomato and adding pasta totally works well and improves it. This is all new, so the 3 tests begin.

5 - 2026-03-31 : I was good, and I forgot to blender a cup of it. I also added a number of small refinements to see if it would help elevate the dish, which I have not done yet. Because the changes are subtle yet numerous, I'm demoting this to Testing.

3 slices bacon, cut into lardons (115g)
1 Tbsp oil or fat
1 onion (170g) in small cubes
1 stalk celery, in small cubes (or a pinch of celery seeds)
2 carrots (114g) in small cubes
3 cloves garlic, pressed

1/4 cup white wine

1 cup French lentils (lentilles duPuy)
(14oz/398mL) tomatoes (fresh preferred but canned is fine)
6 cups chicken broth
a couple sprig of fresh thyme
2 bay leaves

1/4 teaspoon ground black pepper

4oz small pasta like orzo or shells
1 tsp salt
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. Deglaze with the white wine to lift the fond, and cook until the wine is almost evaporated.
5. Toast the lentils in the hot pot for about 2 minutes.
6. Add the diced tomatoes (with their juices), chicken broth, lentils, thyme, bay leaves, and pepper and bring to a boil. Add the bacon and turn down the heat to simmer, covered, until the lentils are tender, 40-50 minutes. 
7. Remove the bay leaves and the thyme stems. 
8. Take about a cup to a cup and a half of the soup and purée it. This will thicken the broth slightly. You can use a sieve and press it through, or an immersion blender or a food processor. 
9. Add the pasta and cook an additional 10 to 15 minutes.
10. Garnish with the parsley and an optional splash of something tart, like red wine vinegar or lemon, and serve.