DuPuy Lentil Soup

A simple wintery soup. I've indicated "beef broth concentrate" in the recipe, but any very rich beef broth will do. Just make sure the flavours are big and bold or they'll get lost in the warm richness of the other flavours.

4 Tbsps. rendered bacon fat
5 onions, chopped (approx 800gr)
3 Bay laurel leaves
1 Tbsp. ground cumin
6 garlic cloves, minced
1½ cup DuPuy lentils
8 cups water
1 Tbsp red wine vinegar
1½ Tbsp beef broth concentrate
¾ tsp salt
Ground black pepper, to taste
Hot sauce, to taste

1. In a large casserole slowly render the bacon until it is brown and crispy. Cook the onion in the hot fat, along with, Bay leaves and cumin until the onion is tender. (Cooking the onions over low heat allows for the sweetness of the onion to come through). Add the garlic and cook another 2 to 3 minutes.
2. Add the lentils, the water, vinegar and beef broth concentrate and bring to a boil. Let simmer, stirring occasionally, for about 50 to 60 minutes, or until the lentils are completely soft.
3. Optional: you can blend about a quarter of the soup to make it thicker. If the soup is too thick, you can thin it by adding boiling water.
4. Stir in salt and adjust the seasoning to taste.
5. Serve with ground black pepper on top and, if desired, a few drops of hot sauce.