Lentil Stew (skdadl)

Ok: the recipe I have says to start off by frying the life out of six slices of bacon. Once they’re crispy, remove them from the large stewing pot you fried them in; let them grow rigid on a plate somewhere so that you can crumble them in later; and pour off most of the bacon fat.
I don’t do that. That is far too virtuous for moi. I start off with an entire package of bacon, (NOTE: if using entire package of bacon double recipe amounts) which I slice up into four shorter lengths (you can do the whole package’s-worth with three cuts). I fry all that bacon up in my Dutch oven until it is moderately done, not crispy, though, and then I proceed. I do not take the bacon out, nor do I pour the bacon fat off. Lord, be merciful unto me, a sinner.
Add:

3 (or more) carrots, sliced
2 (or more) stalks celery, sliced
1 (or more) onion, chopped
1 (or more) clove garlic, minced
Cook over medium heat, stirring often, for 5 minutes or until onion is tender.
Add:
1 1/2 (or more) cups dried green lentils, rinsed and picked over
Stir to coat lentils with nice greasy bacon fat (skdadl’s instruction).
Add:
6 cups chicken stock
1 tsp grated lemon rind
1 bay leaf
1/2 tsp salt (if you want it — I mostly don’t think it’s necessary)
some quartered tomatoes
Bring to boil. Reduce heat to medium; cover and simmer for 35 to 45 minutes, or until lentils are tender.
Remove bay leaf.
Stir in:

1/2 cup (or more) chopped fresh parsley
1/4 cup lemon juice
1 tsp ground cumin