Begin by preparing your ingredients: chop the carrots, onion, and celery into even-sized pieces for consistent cooking. Rinse the French lentils under cold water until the water runs clear and set aside.

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions, carrots, and celery, sautéing for 5–7 minutes until softened and fragrant.

Stir in the rinsed lentils, diced bacon, thyme, and bay leaf. Pour in your choice of broth and bring to a rolling boil over high heat.

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 30–35 minutes, stirring occasionally.

After simmering, taste the soup and adjust seasoning with salt and pepper. Carefully remove the bay leaf and ladle the soup into warm bowls.