Red Lentil Soup with Bacon and Tomato

4 slices bacon, chopped
butter or olive oil
1 large onion, chopped
1 stalk celery, chopped
1 large carrot, diced
2 garlic cloves, chopped
1/2 teaspoon sea salt
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1 teaspoon paprika
3 1/2 cups chicken or vegetable broth
1 15-oz. can diced tomatoes
1 bay leaf
1 cup red lentils
black pepper to taste
chopped fresh cilantro

1. In a large soup pot set over medium heat, cook the bacon until browned. Remove bacon from pan and set aside. If there is not enough fat in the pot to saute the veggies, add a tablespoon of butter or olive oil. Add the onion, celery, carrot, and garlic, season with salt, and cook about 5 minutes until veggies are softened.
2. Stir in tomato paste, cumin, and paprika.
3. Add broth, tomatoes, bay leaf, and lentils. Bring to a simmer, partially cover pot and cook until lentils are soft, about 30 minutes, stirring occasionally. Remove bay leaf. Taste and add salt if needed, plus black pepper. This is a very thick soup and you can thin it out with a little more broth. Serve sprinkled with cilantro.