Instructions: Place the bacon in a large skillet together with the onions, garlic, and celery. Dry fry for 4-5 minutes, stirring until onion is tender and the bacon is just begining to brown. Add the pasta to the skillet and cook, stirring, for about 1 minute to coat the pasta in the oil. Add the lentils and the stock and bring to boil. Reduce the heat and leave to simmer for 12-15 minutes, or until the pasta is tender. Remove the skillet from the heat and stir in the chopped fresh mint. Transfer the soup to warm soup bowls and serve immediately.

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