Rinse the lentils under cold water until the water runs clear, then set aside. Prepare the vegetables by finely chopping the onion and carrots, and mincing the garlic.
Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to lightly ripple. Add the chopped onion and carrots, cooking until they soften and turn fragrant, about 8 minutes. They should smell sweet and look translucent around the edges.
Add the minced garlic to the pot and cook for another minute, stirring constantly until fragrant. Be careful not to burn it; you’ll notice the aroma becoming more intense.
Stir in the tomato paste, cooking for 2 minutes. You’ll see it darken slightly and smell smoky, which adds depth to the ragout.
Pour in the vegetable broth and add the rinsed lentils, thyme sprigs, and bay leaf. Stir briefly to combine, then increase the heat to bring everything to a gentle simmer.
Lower the heat to maintain a gentle simmer, partly cover the pot, and cook for 25-30 minutes. Stir occasionally, and watch as the lentils absorb the broth and become tender, filling the kitchen with a warm aroma.
Check the consistency: the lentils should be soft and the mixture thick and glossy, with a deep, earthy color. If it’s too thick, add a splash more broth and simmer a few more minutes.
Remove the thyme sprigs and bay leaf. Taste the ragout and season with salt and pepper as needed. For a bright finish, stir in lemon juice.
Let the ragout rest off the heat for 5 minutes. This helps the flavors deepen and meld, making the dish even more satisfying.
Serve the hearty lentil ragout hot over slices of crusty bread or fluffy rice, garnished with fresh herbs if desired. Enjoy the comforting aroma and deep flavors of this simple, nourishing dish.
