Heat a soup pot over medium heat. Add chopped bacon and cook until lightly browned.
4 slices thick cut bacon, cut into small pieces
Add onion, celery, carrot and garlic. Saute for 10 minutes or until onion is softened.
1 large onion, white, Spanish or yellow, diced, 1 stalk celery, diced, 2 medium carrots, peeled and diced, 2 cloves garlic, minced
Add cumin and smoked paprika and lentils. Stir to coat lentils in spices.
1 teaspoon ground cumin, ½ teaspoon smoked paprika, preferably Spanish, 1 cup dried brown or green lentils, rinsed
Add broth and bring to a boil. Reduce heat to simmer, cover, and continue to simmer for 20-30 minutes or until lentils are desired tenderness.
4 cups chicken or vegetable broth, low or no-sodium
Remove from heat and add fresh parsley.
1 cup fresh parsley, chopped