Warm lentils seasoned with dried lavender, thyme, and rosemary with a garlic olive oil base.
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Rinse the lentils thoroughly in a fine-mesh sieve under cold water and pick out any small stones or debris.
In a large saucepan or Dutch oven, heat the olive oil over medium heat until shimmering.
Add the diced onion and carrot to the pan, sautéing for 5-7 minutes until the onions are translucent and the carrots begin to soften.
Stir in the minced garlic, tomato paste, and Herbes de Provence, cooking for 1-2 minutes until the herbs are fragrant and the paste darkens slightly.
Add the lentils and vegetable broth to the pot, bringing the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes until the lentils are tender but still hold their shape.
Remove from heat and stir in the red wine vinegar, salt, and pepper to brighten the earthy flavors.
Let the lentils sit covered for 5 minutes before garnishing with fresh parsley and serving warm.
