Chop the bacon into small, bite-sized pieces.

Place the bacon into a soup pot. Add the olive oil. (Depending on the fat content of the bacon, you may not need the olive oil. 

Place the pot over medium high heat to get it cooking. Stir often. 

After 2-3 minutes or when your bacon seems about halfway cooked, add the chopped leek, carrots, parsley, and chopped kale and turn the heat down to medium. 

Let cook for another 3-8 minutes until the bacon is to your liking and the kale has wilted.

Tie the bundle of thyme together with cooking-safe twine. 

Add the lentils, thyme and 6 cups of broth. 

Adjusting the heat as necessary, bring to a gentle simmer and let cook for 15-20 minutes or until the lentils are soft. 

Remove the bundle of thyme.

Add the remaining broth if desired and add any additional salt if necessary.