In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crispy (about 8-10 minutes). Remove half the bacon and set aside for garnish.

Add the chopped onion, carrots, and celery to the pot with the remaining bacon and drippings. Cook until vegetables are softened (about 5-7 minutes).

Stir in the minced garlic and cook for another minute until fragrant.

Add tomato paste and cook for 2 minutes, stirring frequently to prevent burning.

Pour in the lentils and chicken broth. Add bay leaves and thyme.

Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender but not mushy.

Season with salt and pepper to taste.

Stir in fresh lemon juice just before serving.

Serve hot, garnished with reserved crispy bacon and fresh parsley.