Heat the olive oil and fry the vegetables until soft – typically 10 mins.
Add the lentils and stock and boil until the lentils are soft – typically 20 mins.
Meanwhile, blanch the spinach briefly in boiling salted water, drain and pulse chop them.
Drain the lentils reserving the stock.
Blend the lentils and vegetables, return them to the saucepan and season.
Stir in the spinach, adding the reserved chicken/lentil stock to make into a thick soup consistency.
Cook until hot, stir in the crème Fraiche and season again.
Grill the bacon until crisp.
Place two slices in each bowl of soup, drizzle with extra virgin olive oil and serve.