Red Lentil Soup

Finely chop the bacon. Peel the vegetables. Cut the carrots into thin quarter moons, finely dice the onion, parsley root, and celery.
Dice the potatoes. Place them into a separate bowl of cold water so that they won’t get darker. Finely chop the garlic.
Cut the spinach and celery leaves into thin strips.

In a pot, add 1 tbsp of vegetable oil, add the bacon and cook until the fat is rendered and the bacon is crispy.
Using a slotted spoon, remove the bacon to a plate and set aside.

If there’s not enough fat in the pot, add some oil. Add the vegetables and cook over medium heat for about 5 mins or until golden and flavorful. Add the garlic and cook for 30 sec.
Add the stock and bring to a boil.
Add the potatoes, herbs, and spices.
Simmer until ready (about 10 min).
Add the lentils, bring to a boil, and cook for 5 min.
Red lentils cook very quickly so 5 min is usually enough. If you use another kind of lentils, increase the time of cooking.
Remove from heat, try, and season with salt. Add the green, cover with a lid and let stand for 20 min.

After a while, the soup will get thick, the lentils will be completely cooked through and even get mushy. Which is exactly what we need this soup to be!
Serve hot garnished with the bacon.