In a soup pot, cook the bacon crisp. Remove, crumble & set aside for garnish.
Add the onions & garlic, cooking until slightly soft and fragrant (3-5 minutes). Add the cumin & chili flakes, cooking for 30 seconds. Stir in the lentils. Add stock & bring to boil. Lower heat and simmer until lentils soften and soup starts to thicken (25-30 minutes).
Add salt & pepper. You may need to add a bit of extra stock or water, at this point, to thin out the soup if it's needed.
Serve garnished with fresh parsley & crumbled bacon if desired.