Lamb, Lentil and Wild Mushroom Soup

Saute bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Add oil to pot. Sprinkle lamb with salt and pepper. Add lamb to pot and sear until brown, about 3 minutes per side. Transfer lamb to plate. Add leeks, carrots, celery, garlic and thyme to pot. Saute until vegetables soften, scraping up brown bits, about 5 minutes. Mix in lentils. Add broth, mushrooms and cloves, then lamb and any collected juices from plate. Bring soup to boil. Reduce heat to low, cover and simmer until lamb is tender, about 50 minutes.

Transfer lamb to plate. If desired, spoon fat off top of soup. Working in batches, puree 3 cups soup in processor; return puree to pot. Cut lamb into bite-size pieces; add to pot. Add bacon. Return soup to simmer; season to taste with salt and pepper.

DO-AHEAD TIP: Soup can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium-low heat, thinning with more broth, if desired.