Begin by rinsing the lentils under cold water until the water runs clear. Set aside. Dice the carrots and celery into small, even pieces, and mince the garlic cloves.
Heat the olive oil in a large heavy-bottomed pot over medium heat until shimmering. Add the diced carrots and celery, and sauté for about 5-7 minutes, stirring occasionally, until they soften slightly and their aroma becomes sweet and earthy.
Add the minced garlic to the vegetables and cook for 30 seconds, stirring constantly, until fragrant but not burnt. The mixture should smell fragrant and slightly caramelized.
Pour in the crushed tomatoes and stir well, scraping up any bits stuck to the bottom of the pan. Let this cook for about 8-10 minutes, until the mixture thickens slightly and develops a rich, smoky aroma.
Add the rinsed lentils, vegetable broth, thyme, and bay leaves to the pot. Stir everything together and bring to a gentle boil over high heat.
Reduce the heat to low and simmer gently, uncovered or partially covered, for about 25-30 minutes. Stir occasionally, and cook until the lentils are tender and the stew has thickened, with a slightly oozy consistency.
Taste the ragout and remove the bay leaves. Squeeze a little lemon juice into the pot for brightness, then stir to combine. Let it sit for a few minutes to allow flavors to meld.
Serve the hot lentil ragout in bowls, garnished with a drizzle of olive oil or fresh herbs if desired. Enjoy the thick, hearty stew that’s both comforting and nourishing, with tender lentils and smoky tomato flavor.
