Put the oil, onions, carrots and celery
in a large saucepan, and cook for about
10 mins to soften.
Stir in the lentils and pour in the stock.
Bring to the boil, then turn down and
simmer for 30-35 mins or until the
lentils are soft, topping up with water if
the mixture begins to dry out. Pop in the
spinach and cook for a few mins more,
until wilted. Blitz the soup until smooth,
then stir through the cream and season.
Keep the soup warm over a low heat.
Heat a little oil in a non-stick pan over
a medium heat. Add the bacon and fry
until crisp and golden. Ladle the soup
into bowls, drizzle with a little cream
and crumble over the crispy bacon.