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Rinse lentils well. Place in fine-mesh sieve and running cold water over them for about 1–2 minutes, using your hands to stir them gently. Continue rinsing until the water runs clear to remove any dust and debris. Let rest in strainer until ready to add to soup.
In large, heavy pot, fry bacon until crispy. Remove 2 Tbsp bacon to reserve as topping.
Add onion, celery and carrots to pot with bacon. Cook until onions are translucent, 3 to 5 minutes.
Stir in garlic and cook 1 minute.
Add cumin, turmeric, cayenne pepper and lentils, cook until fragrant, 30 seconds.
Add stock and bring to boil. Reduce heat, cover with lid slightly askew and simmer until lentils and vegetables are tender, 15 to 17minutes.
Taste and adjust seasoning, including lemon juice.
Remove from heat.
Serve or puree depending on your preference.
Serve soup as is, garnished with fresh parsley and reserved bacon.
Puree one quarter of the soup using a hand-held immersion blender or blender until silky smooth. Stir pureed portion back into the soup to transform the broth into a creamy consistency while still enjoying a few pieces of veggies. Serve garnished with fresh parsley and reserved bacon.
Puree entire pot of soup with an immersion hand-held blender or blender until desired consistency. Serve garnished with fresh parsley and reserved bacon.