Method
Heat the oil in a large saucepan. Add the onion, bacon and red pepper, and cook over a gentle heat until the vegetables have started to soften (usually about 5 minutes). Boil a kettle and use this to make up your stock while the vegetables are cooking. Add the sweet potato, garlic and lentils to the onion, bacon and peppers. Stir for a minute or so, then pour the just-made stock into the pan and add the thyme and bay leaf. Season with salt and pepper, then return the pan to the boil (this shouldn’t take long). Turn the hob down to a medium heat, cover the pan and cook for 15 to 20 minutes, or until the red lentils have become soft. Carefully remove the herbs from the pan. If you prefer a smooth consistency, blend the soup with a hand blender before serving.