Instructions

1. Cut the bacon into little cubes. Chop the onion, celery, garlic and rosemary.
2. Heat the oil in a large pot. Add the bacon, and fry until they are crispy, then add the chopped veggies and rosemary. Sauté for 5 minutes.
3. Meanwhile, cut the carrots into chunks.
4. Add the stock, lentils, carrots and bay leaf. Bring to a boil, then reduce the heat, cover the pot with a lid, and simmer for about 30-40 minutes or until the lentils have softened.
5. Serve the soup with some cider vinegar or a dollop of sour cream.