This is a wonderfully comforting soup that is markedly improved if left for 24 hours before it’s eaten. I tend to make it with the liquid left after Tue cooked a piece of ham, but I sometimes buy a ham-bone specially.
Heat the oil and butter in a large, heavy pan. When they are hot, cook the bacon until the fat begins to run. Stir in the onion and garlic and cook for 5 minutes, without browning. Add the lentils, cook for 10 minutes and then pour on the wine. Let it bubble up and then add the potato, carrots, celery, leek, onion spiked with cloves and bay leaf and the ham stock or ham-bon