Pick through lentils and then rinse and drain.

In a stockpot, combine lentils with 6 cups of the broth and the remaining ingredients.

Simmer until lentils are tender, about 50-60 minutes.

Stir occasionally and add more broth if the stew starts to look too dry.

You can also cover the pot with a lid to reduce evaporation.

Before serving, remove bay leaf and discard.