Add the bacon to a large pot and place it over medium heat. Cook the bacon until crispy, about 8-10 minutes. Stir occasionally at first, then more frequently as it cooks.

Take the pot off the heat and use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain.

If necessary, remove some of the rendered grease from the pot, leaving about 2-3 tablespoons.

Return the pot to medium heat. Once the bacon grease is hot (but not smoking), add the onions, carrots, and celery. Cook for 3-5 minutes, stirring frequently, until the onions soften and become translucent.

Stir in the garlic, paprika, cumin, oregano, and black pepper. Cook for 1 minute, stirring often.

Add the lentils and the chicken broth to the pot, stirring well while gently scraping bits off the bottom of the pot. Raise the heat to high and bring the soup to a boil (about 5 minutes).

Once the soup comes to a boil, lower the heat to medium and cover the pot. Cook for 20-25 minutes, stirring occasionally.

Lower the heat to medium-low and add the reserved crispy bacon pieces to the pot (remember to keep some bacon for garnish if desired).

Cover the pot and cook 5-15 minutes until the lentils reach the desired tenderness. If you prefer al dente lentils, cook them less; for tender lentils, cook longer.

Taste the soup and add salt as needed (we added ¼ teaspoon). Serve the soup with the reserved bacon on top and a sprinkle of chopped parsley, if desired.