Cook bacon until crisp, remove with slotted spoon to drain on paper toweling and set aside.
Adding fat to bacon drippings if needed, lightly brown onion, garlic and carrot.
Stir in lentils and peas to coat well and add stocks.
Cover, bring to gentle boil, lower heat and simmer 40 minutes or until legumes are soft.
Puree and reheat.
Season with salt and pepper and add wine.
Garnish with onion tops.