Step 1

Heat the olive oil in a stock pot over medium low heat then add the onions, celery and carrot and season with sea salt and pepper. Saute for a minute or 2.

Step 2

Add the rosemary, bay leaves, thyme and garlic to the pot and sautee with the vegetables for 5-7 minutes - basically until you can smell the fragrance of the herbs in the air.

Step 3

Add the puy lentils and the stock to the pot.

Step 4

Bring to a boil and then immediately reduce to a simmer. Cook the lentils for 30 minutes.

Step 5

Remove the bay leaves and the stems from the rosemary and thyme before serving.