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Cook bacon in large saucepan or Dutch oven on medium heat until crisp. Remove all but 1 tablespoon drippings from pan. Add butter, onion, carrots, celery and garlic; cook and stir 5 minutes or until softened. Add beef stock and tomatoes; bring to boil.
Stir in lentils and seasonings. Return to boil. Reduce heat to medium-low; cover and simmer 30 to 40 minutes or until lentils are tender. Discard bay leaves.
With center part of cover removed to let steam escape, puree 2 cups of the soup in blender on high speed until smooth. Return pureed mixture to saucepan. Ladle into soup bowls.