Crisp the bacon

• Heat the olive oil in a Dutch oven over medium heat.
• Add the bacon and cook until crisp and the fat has rendered.
• Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

Soften the aromatics

• Add the leek and chilies to the pot and cook until softened.
• Stir in the garlic and cook until fragrant.

Add squash and lentils

• Add the squash chunks and lentils and stir to coat.
• Pour in the chicken stock and season with salt and pepper.
• Bring to a boil, then lower the heat and simmer until the squash is tender and the lentils are cooked.

Finish and serve

• Return the bacon to the pot and stir.
• Taste and adjust the seasoning.
• Ladle into bowls and serve hot.