Heat the olive oil in your large pot over medium heat until it shimmers. Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until it turns golden and fragrant.
Add the minced garlic and cook for another minute, smelling the aromatic burst as the garlic releases its fragrance.
Toss in the diced carrots and cook for 3-4 minutes, stirring occasionally, until they start to soften and their edges become slightly caramelized.
Add the rinsed lentils to the pot, stirring well to coat them in the aromatic mixture. Let them toast slightly for 1-2 minutes, releasing a nutty aroma.
Pour in the fire-roasted diced tomatoes along with the vegetable broth, stirring to combine everything evenly. Bring the mixture to a gentle simmer.
Add the bay leaf and sprig of thyme. Lower the heat to maintain a gentle simmer, uncovered or partially covered, and cook for about 30-35 minutes, stirring occasionally.
Check the lentils for tenderness; they should be soft but still hold their shape. The sauce should thicken and coat the ingredients beautifully.
Remove the bay leaf and thyme sprig. Taste the ragout and season with salt and pepper as needed. Add a splash of lemon juice or vinegar for brightness, if desired.
Finish with a drizzle of good olive oil and sprinkle chopped fresh herbs like parsley or basil on top for a fresh touch.
Serve the hot lentil ragout in bowls, paired with crusty bread or over rice or grains for a satisfying, rustic meal.
