1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid),
cook bacon over medium-low heat until browned and crisp, 8 to 10
minutes. Pour off all but 1 tablespoon fat.
2. Add onion and carrots; cook until softened, about 5 minutes. Stir
in garlic, and cook until fragrant, about 30 seconds. Stir in tomato
paste, and cook 1 minute.
3. Add lentils, thyme, broth, and 2 cups water. Bring to a boil;
reduce to a simmer. Cover; cook until lentils are tender, 30 to 45
minutes.
4. Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.
