In a large stock pot, heat over medium-high heat and add the bacon. Cook for about 5–7 minutes until crispy and golden brown. Once done, remove the bacon and set it aside on a paper towel-lined plate, leaving about ¼ cup of the rendered fat in the pot.

Using the bacon fat remaining in the pot, add diced sweet onions. Sauté for approximately 8 minutes, stirring occasionally, until the onions become translucent and slightly caramelized.

Stir in minced garlic and sauté for an additional 30 seconds until fragrant. Next, incorporate chopped carrots, celery, and the French Le Puy lentils. Season with kosher salt, freshly ground black pepper, dried thyme, oregano, and bay leaves.

Pour in 6 cups of low sodium chicken stock and an additional 2 cups of water. Then, add the chopped russet potatoes into the mix. Bring everything to a rolling boil over high heat.

Once the soup boils, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes.

After 30 minutes, mash a few of the potato chunks against the sides of the pot to help thicken the soup while still leaving some pieces intact for texture.

Stir in the red wine vinegar and the crispy bacon you reserved earlier. Adjust seasoning if necessary.

Ladle the steaming soup into bowls and garnish with chopped fresh parsley and the extra crispy bacon. Serve with crusty bread or a green salad.