In a cold large bottomed pot, add Pork Belly, turn heat on to medium high. Lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes. Remove Pork, set aside, leaving Oil in the pot.

Add Butter, and Oil, allow Butter to melt, and get hot. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Add Celery, sauté for 5 minutes. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.

Reduce heat to medium. Make a well in the centre of the pot, a little Oil if required. Add Garlic, sauté for 30 seconds. Deglaze pot with Wine, allow Wine to mostly reduce.

Add Cumin, and Bay Leaves. Stir in the Chicken Stock, Lentils, and Tomatoes, then bring to a simmer. Reduce heat to low, cover, simmer for 60 minutes, (until Lentils are tender).

Add the Mint, Lemon, Vinegar, Salt, and Pepper, mix well. Simmer for 5 minutes.

Taste the soup and adjust seasoning as needed.

Use an immersion blender to puree about half of the Soup to achieve a creamier texture.