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.