Chef John's Smoky Lentil Soup

Heat a generous amount of vegetable oil in a substantial cooking vessel over an intermediate heat setting. Sear the bacon until it reaches a satisfying brown color and crispiness, taking approximately 5 to 7 minutes of continuous stirring. Introduce the onion, carrots, celery, and a pinch of salt into the pot, then continue to stir until the onion has lost its initial firmness and becomes translucent, roughly a 10-minute period. Add a dash of black pepper, cumin, thyme, and a touch of heat from the cayenne pepper to enhance the flavors.

Combine the lentils with the bacon mixture, ensuring they are fully enveloped in the rendered fat. Introduce a sufficient amount of chicken broth into the pot, along with a bay leaf for added depth. Bring the mixture to a gentle simmer before reducing the heat to a low setting. Continue cooking, periodically adding more chicken broth as necessary, until the lentils have achieved a tender consistency, typically taking 45 minutes to an hour.

Taste and adjust the seasoning with salt, black pepper, and a dash of cayenne pepper to suit your preferences. Stir in 3 tablespoons of fresh parsley to add a burst of freshness.

Ladle the soup into individual serving bowls, followed by a generous sprinkling of remaining parsley on top. Drizzle the soup with an extra-virgin olive oil for a rich and satisfying finish