Bavarian Lentil Soup

4 strips bacon, chopped*
1 large onion, diced small
2 stalks celery, diced small
2 carrots, diced small
6 cups chicken or vegetable broth
1 1/2 cups brown lentils, soaked 8 hours or overnight, drained
1 teaspoon dried thyme
1 teaspoon marjoram
1 bay leaf
1 large yellow potato, unpeeled, diced small
2 teaspoons cider vinegar
Sea salt and black pepper to taste
Chopped parsley for garnish
Crème fraîche

1. Heat a heavy bottomed soup pot over medium heat. Cook the bacon until crispy. Remove bacon with a slotted spoon and set aside. Drain some of the fat if desired but keep 1 tablespoon in the pot.
2. Add the onions, celery, and carrots to the pot. Saute 5-7 minutes until softened.
3. Add the broth, lentils, potato, bacon, thyme, bay leaf, marjoram, salt and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes, partially covered, stirring occasionally, until vegetables are tender.
4. Remove bay leaf and stir in vinegar. Taste and add more salt if needed. Ladle into bowls, add a dollop of Crème fraîche and sprinkle with parsley. Serve with rustic bread and butter.

* Substitute Fakin Bacon to make this soup vegetarian