Melt the ghee in a large saucepan ( at least 2L capacity) over a medium heat.
Add the sliced onion to the pot, and saute for 5 minutes or until the onion has softened and is starting to colour.
Stir in the chopped bacon and cook for a further 3 minutes, or until the fat starts to run and the bacon begins to colour.
Add the carrot, celery and garlic, and saute for a further 2 minutes, or until you can smell the garlic aroma rising from the pot.
Pour in the chopped tomatoes, chicken stock, rice, lentils and herbs.
Season with black pepper but DO NOT add salt at this point.
Bring the contents of the pot to a boil.
Lower the heat under the pot to medium - low and simmer for approximately 40 minutes, or until the rice and lentils are tender.
Add the shredded silverbeet to the soup and simmer for a further 3 minutes, or until the greens have wilted and softened.
Season the soup with salt, and an extra grating of pepper.
Serve with crusty bread.