Heat a large skillet over medium-high heat. Cook the bacon until crisp.
Remove the bacon, and drain on paper towels.
Pour off all but 2 teaspoons of the bacon fat from the pot, add the olive oil, onion, and carrots and cook over medium-high heat, stirring, until the vegetables soften, about 5 minutes.
Add the rice, garlic, and thyme and cook, stirring, until well combined, about 3 minutes.
Add the wine, if using, and stir until it's almost evaporated, about a minute.
Add the tomatoes, chicken broth, lentils, and half of the bacon and stir to combine.
Season with salt and pepper to taste.
Let the lentil mixture simmer, uncovered, over medium-low heat, stirring occasionally, until the lentils and the rice are tender, 20 to 30 minutes.
Add more liquid if you like a thinner soup (test for seasoning, and adjust)
Serve the soup in bowls with the rest of the bacon.