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In a stock pot cook the bacon over medium-high heat until done.
Add the onions and cook until soft and translucent and golden, 7-10 minutes.
Add the garlic and cook for another minute.
Add the celeriac, leek and carrots and cook for another 4-5 minutes or until beginning to soften.
Add the lentils and cook for another minute or two.
Add all remaining ingredients except for the parsley and bring to a boil.
Reduce the heat to medium, cover and simmer for 30 minutes.
Stir in the parsley and add salt and pepper to taste.