Heat the olive oil in a Dutch oven or large saucepan over medium-high heat. Add the leek and carrots and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook for an additional minute.
Add the broth, lentils, diced tomatoes, bay leaf, thyme, and black pepper, and stir to combine. Cover the pot and bring to a boil. Reduce the heat and simmer, with the lid tilted, for 35 to 40 minutes, or until the lentils are tender.
Discard the bay leaf and stir in the bacon. Serve the soup in individual bowls and top with Parmesan cheese, if desired.
Add the broth, lentils, diced tomatoes, bay leaf, thyme, and black pepper, and stir to combine. Cover the pot and bring to a boil. Reduce the heat and simmer, with the lid tilted, for 35 to 40 minutes, or until the lentils are tender.
Discard the bay leaf and stir in the bacon. Serve the soup in individual bowls and top with Parmesan cheese, if desired.
Comment