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In a large pot, heat the olive oil over medium heat.
Add the onion, garlic, carrots, tomatoes, parsley, chives, savory, and a couple pinches of salt and pepper.
Sauté for about 10 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add the lentils, vegetable stock, water and rosemary sprig.
Bring to a gentle boil, then reduce to a simmer.
Cover and cook for about 25 minutes, or until the lentils are tender. Add a splash of stock or water if needed.
Remove the rosemary sprig, taste, and adjust the seasoning.
Serve with a drizzle of extra virgin olive oil, a simple green salad and a glass of your favorite wine.