Wash and drain lentils in cold water.

Place in pot with cold water, gradually bringing almost to boil.

Add remaining ingredients (except potatoes and sausage)

Cover and simmer slowly for about 2 hours.

Add potatoes and meat and simmer 1/2 hour more.

Fry bacon until crisp

Add onion and carrots; cook until vegetables begin to soften,

Add garlic and cook until fragrant (about 30 seconds)

Stir in tomatoes, bay leaf and thyme. Cook until fragrant.

Stir in lentils, salt and pepper to taste. Cover and cook on low heat until vegetables are softened and lentils darkened (8-10 min)

Uncover, increase to high heat.

Add wine and bring to simmer.

Add broth and water. Bring to boil.

Cover partially and reduce heat.

(missing other side)

(Didn't say how much water.)

Puree 3 cups of the soup in blender until smooth. Return to pot.

Return to pot.

Stir in vinegar.

Cook on medium low heat until hot. Stir in parsley.