Lentil Soup with Sweet Potatoes and Bacon 💗 Does your current state of faith sustain you?

This is a delicious soup that I served on Christmas. It was so good I decided to share it with all of you... bon appétit!
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Ingredients: 8 thick-cut bacon slices, cut into 1⁄2 -inch pieces, 1 medium-size yellow onion, chopped (1 1⁄2 cups), 2 celery stalks, finely chopped,
3 large garlic cloves, minced (1 1⁄2 Tbsp.) 1 teaspoon ground cumin,
1 large sweet potato, peeled and chopped into 3⁄4 -inch cubes (3 cups)
1 1/2 cups dried brown lentils, 8 cups lower-sodium chicken broth,
1 (14.5-oz.) can fire-roasted diced tomatoes, undrained, 2 teaspoons kosher salt, 1/4 teaspoon black pepper, Chopped fresh flat-leaf parsley

Directions:
Step 1 - Cook bacon pieces in a large Dutch oven over medium-high, stirring often, until crisp, about 10 minutes. Drain on paper towels, and set aside. Remove and discard all but 2 Tbsp. drippings from Dutch oven.
Step 2 - Add onion, celery, and garlic to Dutch oven. Cook over medium-high, stirring often, until softened, about 5 minutes. Add cumin, and cook, stirring constantly, until toasted, about 1 minute. Stir in sweet potato, lentils, broth, tomatoes, salt, and pepper. Bring to a boil over medium-high. Reduce heat to medium-low; simmer until lentils are tender, 1 – 1 ½ hours. Spoon soup evenly into 6 bowls. Top with reserved bacon pieces, and sprinkle with parsley.

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