Fragrant Lentil Soup

Yes, I made soup again. And it's delicious.

3 slices bacon
1 medium onion , chopped fine
1 handful baby carrots, chopped into thick coins
2 cloves garlic, pressed
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/8 teaspoon cayenne
1 cup diced tomatoes
1 small bay leaf
1/2 teaspoon dried thyme
1/2 cup lentils, rinsed and picked over
salt
ground black pepper
1/4 cup white wine
2 1/2 cups chicken broth
1 cup water
juice of 1/2 lemon
2 tablespoons minced fresh cilantro leaves

Fry bacon in a dutch oven, remove to paper towels and crumble when cooled. Fry onion and carrots in grease with bacon for 2 minutes, then add garlic, cumin, coriander, cinnamon, and cayenne and cook 30 seconds. Add tomatoes, bay leaf, and thyme; cook another 30 seconds. Stir in lentils, salt, and pepper; cover, reduce heat to medium-low, and cook until veggies soften and lentils darken, 8 to 10 minutes. Uncover, turn up heat to high, add wine, and boil it off. Add broth and water and bring it to a boil, then partially cover and simmer on low until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf. Use immersion blender to make the soup smooth, then add lemon juice and cilantro. Makes two generous servings.