In 5-quart Dutch oven or large sauce pot over medium-high heat, fry bacon until lightly browned. Drain on paper towels and set aside.

To the pan drippings, add onion, carrots, celery and over medium heat, cook until onions are tender, about 8-10 minutes.

Add tomatoes, lentils, pepper, thyme, bay leaves, 8 cups hot broth, and 2 teaspoons salt.

Cover, bring to a boil, reduce heat to a simmer and cook 30 to 45 minutes or until lentils are tender. Discard the bay leaves before adding the broccoli rabe.

Add broccoli rabe and bacon the last 10-15 minutes of cooking time. Taste for salt and if needed, add the additional teaspoon. If the soup needs more liquid, add the additional 2 cups of broth.

Stir in the lemon juice and drizzle the olive oil on top before serving.