Heat a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, for 4-5 minutes until crisped. Remove the bacon with a slotted spoon and set aside. Pour off all but two teaspoons of the bacon fat, add the onions and carrots, and stir occasionally for 5 minutes. Add the garlic, rice, and thyme, and stir occasionally for 3 more minutes. Add the wine, if using, and stir for one minute until almost evaporated. Add the salt (about ¼ teaspoon if you’re using bacon and cheese, ¾ teaspoon if not), pepper, tomatoes, lentils, half the reserved bacon, and the chicken broth and stir to combine.
Simmer uncovered over medium-low heat for 20 to 30 minutes, stirring occasionally, until the lentils and the rice are tender. Feel free to add more liquid if you like a thinner soup (the next day the soup will likely have thickened considerably, and you may want to thin it with more water and broth at this point as you reheat).
Serve in bowls with the rest of the bacon and a sprinkle of Parmesan on top, if desired.
Notes
Where to Buy Lentils: You can buy French (Le Puy) or Italian lentils at specialty food stores, some supermarkets, and online. They are smaller, hold their shape better, and have wonderful flavor. But regular lentils will do just fine!Leftovers and Storage:
This soup will last in the fridge for up to 5 days. It can be frozen for up to 6 months. When freezing in a container or freezer-proof bag, make sure to leave a bit of headroom at the top so that when the soup expands during freezing, it won't pop open the container.
When cold, the soup will thicken up considerably. Reheat the soup in a pot over medium heat, stirring often until warmed throughout. The soup will loosen up a bit at this point but will likely need a bit of additional water or broth added to get it to the right consistency.
Variations:
You don’t have to get the Le Puy lentils or the arborio rice (see above), but those ingredients do take the soup to a different level.
For a vegetarian alternative, skip the bacon and use a couple of teaspoons of olive oil instead. Also, make sure to use vegetable broth and not chicken broth.
You might try grated cheddar or crumbled feta instead of the Parmesan.