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In a large pot, bring the vegetable broth to a simmer over medium high heat.
Rinse the lentils well in some cool water and drain them, then put them in the simmering broth. Cook for however long the package says to cook them (this varies according to the variety of lentils), usually 20 minutes up to 1 hour. Throughout this whole process, you can add more broth or water if you want more liquid.
When they’re cooked, add the leek, cilantro, and salt, and cook for another 20 minutes.
While it cooks, combine the ground coriander, mint, pennyroyal, and rue into a mortar and grind them together a bit. Stir in the red wine vinegar, honey, and defrutum. Add this mixture to the lentils and turn the heat down to low and simmer for 10 to 20 minutes.
Dish the lentils into a clay bowl for extra authenticity, sprinkle the 12 coriander seeds over it, drizzle with olive oil, and serve it forth.