Coat the bottom of a heavy soup pot with oil. Saute the onion, carrot, potato and peppers for 5 minutes. Add in the ham and garlic, stir for a minute. Add in the wine and cook for another minute. Add in the tomatoes, lentils, stock, bay leaf and thyme and bring to a simmer. Cook for about 30 minutes or until the lentils are tender. Add in the sherry vinegar, season with salt and pepper and keep warm till you eat, or cool and regrigerate. Once again, this soup benefits from hanging out a bit so the flavors can develop. Add the parsley just before serving. Top with sour cream, creme fraiche or yogurt if you want.