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Prepare the Lentils: If possible, soak the lentils in 6 cups of water for 12-24 hours. Drain and rinse before using.
Cook the Bacon: In a large pot, cook the bacon over medium-low heat until it’s done to your liking. Remove from the pan using a slotted spoon and set aside. Leave 4 tablespoons of bacon fat in the pan.
Sauté Vegetables: Add the diced onion, celery, and carrots to the pot with the remaining bacon fat. Add a pinch of salt and cook for 8 minutes, stirring occasionally, until the onions are translucent. Add the garlic and cook for another minute.
Simmer Soup: Add the tomatoes with their juices to the pot, scraping up any bits stuck to the bottom of the pan. Then add the lentils, potatoes, 5 cups of chicken broth, chopped herbs, and bay leaves. Season with salt and pepper. Cook uncovered for 30-35 minutes, or until the lentils and potatoes are tender. If the soup is too thick, add more chicken broth or water and simmer for a few more minutes.
Final Seasoning: Taste the soup and adjust seasoning with more salt and pepper if necessary.
Serve: Top each bowl with crispy bacon, fresh parsley, and a dollop of sour cream if desired. Enjoy!