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In a large pot, heat bacon, onion and carrot over medium heat.
Cook until onion is soft but not browned, about 4 minutes.
Add broth, lentils and bay leaf and simmer over low heat until lentils are tender, 15 to 20 minutes.
Add salt and pepper and stir to combine.
Meanwhile, in a bowl, combine the endives, tangerines and olive oil and toss.
Serve alongside the lentils, topped with cheese.