Lentil soup

This is going to be a quick recipe post, more family updates later.
Saute three pieces of bacon with half a chopped onion, two diced celery sticks, two sliced charrots. Add two cloves of garlic. Add fresh or dried sage. One cup red wine. Two cups of lentils, 6 cups chicken stock and two tablespoons tomato paste. Simmer for aproximately 35 minutes until the lentils are almost tender. Add your choice of paste (we used pene because it was what we had on hand). Add extra cooking liquid if needed. Cook until the pasta is al dente, and stir in a few handfuls of spinach. Season with salt and pepper and serve with grated parmasean.