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Export 15 ingredients for grocery delivery
Step 1
Add bacon and olive to a Dutch oven over medium heat.
Step 2
Cook, turning occasionally, until bacon is crispy, about 7 minutes.
Step 3
Use a slotted spoon to transfer bacon from pan to a paper towel–lined plate. Set aside.
Step 4
Add onion to bacon drippings in pan. Cook, stirring occasionally, until onion begins to caramelize, about 15 minutes.
Step 5
Add carrots, salt, pepper, nutmeg, and garlic; cook, stirring often, 1 minute.
Step 6
Add wine; stir to release any browned bits from bottom of pan.
Step 7
Add thyme, bay leaves, Herbes de Provence, stock, and lentils.
Step 8
Increase heat to medium high to bring soup to a simmer.
Step 9
Reduce heat to medium-low, and simmer, partially covered, until lentils are just tender, about 30 minutes.
Step 10
Stir in spinach and vinegar; simmer 10 minutes more.
Step 11
Garnish servings with crème fraiche, thyme, and cooked bacon.
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