Delicious and hearty soup that is easy to pull together that tastes like it has taken all day, but it is perfect for a weeknight dinner!
In a large stock pot cook the bacon over medium-high heat until slightly crisp. You might need to add a little bit of oil to get it going if you bacon is not too fatty.
Add onions and cook for about 5 minutes or until the begin to soften. Add garlic, carrots. celery root and leeks. Cook for about 5 minutes until they all begin to soften.
Add lentils, red wine vinegar, thyme, bay leaves and chicken stock. Bring to a boil then reduce heat to medium-low and cover. Cook for about 25-30 minutes or until lentils are soft, but not mushy.
Add salt, pepper and parsley. Serve hot.