Grate stock vegetables and place in a bowl with herbs, seasoning, and 1 litre of boiling water.
Steep stock for 10 minutes then strain through a sieve, discarding solids.
Fry chopped onions in oil with salt for two minutes.
Add garlic and chilli, cooking for five minutes until onions are soft.
Add bacon and fry for 3 minutes until cooked through.
Stir in lentils and tomatoes then add 1 litre of stock and bring to a boil.
Simmer for 20 minutes until lentils are soft.
Puree half of the soup in a blender and return it to the saucepan.
Heat through, season to taste, and serve garnished with parsley.