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PdfCook bacon in Dutch oven over medium-high heat, stirring often, until crisp, about 5 minutes. Stir in onion and carrots and cook until vegetables begin to soften , about 2 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomatoes and bay leaf and cook until fragrant, about 30 seconds. Stir in lentils and ¼ tsp salt. Cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes.
Increase heat to high, stir in wine, and bring to simmer. Stir in broth and water and bring to boil. Partially cover pot, reduce heat to low, and simmer gently until lentils are tender but still hold their shape, 30 to 35 minutes.
Discard bay leaf. Process 3 cups soup in blender until smooth, about 30 seconds, then return to pot. Heat soup gently over low heat until hot (do not boil) and adjust consistency with extra hot broth as needed. Stir in vinegar and parsley and season with salt and pepper to taste.
Optionally, substitute 5 cups baby spinach for parsley; cook spinach in soup, stirring often, until wilted, about 3 minutes.
Optionally, add 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cinnamon, and ¼ tsp cayenne pepper to pot with garlic. Substitute 1 ½ tsp lemon juice for balsamic vinegar and 3 tbsp minced cilantro for parsley.