I love this elegant lentil soup for its many layers of flavor: the smokiness of the bacon, earthiness of the lentils, mild sweetness of the onions and carrots, and acidity of the tomatoes. It's made with French green lentils, which hold their shape when cooked, and thicken the soup without turning it to sludge (which is, unfortunately, the fate of
Bacon & Red Lentil soup...yum. Doubled the recipe, didn't use tumeric, and whacked in chilli powder instead of a chilli. But it tasted good - didn't put enough water in though so having to thin the portions down a bit.