Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onions and bacon (if using) and cook for 5–6 minutes, stirring frequently, until the onions become soft and translucent and the bacon is browned. Stir in the minced garlic and cook for another 1 minute until fragrant.

Add Lentils and Deglaze: Add the lentils and stir to combine. Pour in the white wine and simmer for 2–3 minutes, allowing the wine to reduce by half.

Simmer the Stew: Add the broth and thyme, then bring the mixture to a gentle boil. Reduce the heat to low and simmer uncovered for 20–25 minutes, until the lentils are cooked but still firm (al dente).

Add the Vegetables: Stir in the diced carrots and cook for 5–6 minutes. Then add the zucchini and cook for an additional 3–4 minutes, until the vegetables are tender but still have a slight bite (al dente). Season with salt and freshly ground black pepper.

Finish and Serve: Stir in the balsamic vinegar and adjust the seasoning to taste. Garnish with fresh parsley and serve hot with crusty bread or a side salad. Enjoy!