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Rinse the lentils and drain.
Place a large pot over medium heat.
Coarsely chop the onion and add them to the pot along with the olive oil.
Chop the carrots and celery into small slices.
Add them to the pot and sauté for 3-5 minutes, until they soften.
Thinly slice the garlic and add to the pot along with the bay leaves, chili flakes and cumin.
Stir and add the lentils, chopped tomatoes and vegetable stock.
Cover the pot and simmer for 45 minutes over medium to low heat.
When ready, add the salt. (The salt is not added at the beginning so that the lentils don’t harden.)
Cut 4 slices of bread from the country loaf.
Place a grill pan over high heat.
Add the slices of bread, olive oil, salt, pepper, and thyme. Toast until golden on both sides.
Serve the lentils in a serving bowl and add 1 tablespoon of olive oil and 1 tablespoon of vinegar.
Serve the toasted bread, anchovies and olives on the side.