Gather all ingredients before starting the recipe.
Peel and finely chop 1 medium carrot, 1 medium parsnip, 1 medium onion and 1 large stalk celery.
Heat 1 tbsp olive oil in a medium deep sided skillet over high heat.
Reduce heat to medium high and add chopped vegetables and sauté until the vegetables are soft.
Add 8-10 sprigs chopped fresh parsley, 1 bay leaf, 2 tsp thyme and 1/2 tsp black pepper and stir to combine.
Cook vegetables, stirring frequently until they turn brown, and the pan looks almost black, about 15 minutes.
Add 1/2 cup Demi-Glace, 1 12 oz can of beef consommé (Campbell's is best) and 1/2 cup beef broth increase heat to high and reduce by half, about 15 minutes.
Rinse 2 cups cooked lentils and add to vegetables.
Stir to combine and cook for about 5 minutes to heat the lentils.
