- Dice the bacon, mince the shallots, core and dice the fennel, chop the chilis. Dice the bacon. Peel, deseed, and cut the squash into irregular 1-inch pieces. It's important that they are irregular to get different textures. Chop the parsley. Grate the garlic.
- In a large pot, add the olive oil and bacon. Cook the bacon on medium until crispy, about 8-10min. Remove the bacon, keeping the bacon grease on the pot. Put the bacon on a paper towel.
- Add the fennel, shallots and garlic to the bacon fat and cook until translucent, another 8-10min. Season with salt and pepper to taste.
- Add the tomato paste and chilis and cook for 1min.
- Rinse the lentils. Throw in the lentils and chicken broth. Stir. Bring to a boil and then reduce to a simmer. Add in the bay leaf and season with salt and pepper to taste.
- Throw in the squash, and keep the lid slightly open. Simmer until the squash is very tender and the lentils are soft, which should take 15-20min. Season with salt and pepper to taste.
- Prepare the topping. Chop the crispy bacon fine, and mix with the parsley. Zest a lemon. Mix it all together. Season with salt and pepper to taste. Cut the lemon into slices for serving.
- Soft boil some eggs. For each serving, add a soft boiled egg, some of the topping, and a slice of lemon to juice on. Enjoy!
