Soak the lentils for 4-8 hours or overnight and then discard the water.

Place the lentils in a large saucepan and cover with cold water.

Boil rapidly for 10 mins and skim off any scum that comes to the surface and discard it.

Reduce the heat, cover and simmer for 15-20 minutes until tender.

Slice up the bacon into strips and dry fry in a frying pan until cooked through. Remove the bacon and set aside for later.

Peel and chop the onion and garlic cloves. Add to the frying pan with the bacon fat and cook on a medium heat until softened through (about 5 mins).

Add the cooked onions and garlic to the lentils along with the chicken stock.

Blend the ingredients with a stick blender or blitz in a food processor until smooth.

Add the cooked bacon pieces back to the soup along with the thyme leaves and warm through.

Season well with salt and pepper before serving.