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SORT THE LENTILS: Spread the lentils out on a baking sheet and quickly go through them to assure there's no pebbles or other debris. Set aside.
Heat a large saucepan over medium high heat and when the pan is hot, add the olive oil.
Stir in the chopped onions and sauté for 2-3 minutes or until the onions are softened and slightly translucent.
Add the lentils, broth, thyme, bay leaf and water. Stir to combine and bring to a boil.
Reduce the heat to a low simmer and cook for 25 minutes, stirring occasionally.
Remove the brown lentils from the heat and stir in the garlic, ketchup, worcestershire sauce, kosher salt and pepper.
Taste for seasonings and adjust as necessary.