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Rinse the lentils in cool water and drain
Warm olive oil in a small dutch oven or medium-sized saucepan
Once warm, add garlic and shallot. Cook until coated in olive oil and the shallots start to soften, about 3-5 minutes
Add carrot and celery. Cook until they start to soften and sweat, but not until fully cooked about 3-5 minutes
Add chicken broth, bay leaf, salt, pepper, and drained lentils.
Add Herbs de Provence and stir.
Bring to a slight boil and then reduce to a simmer. Simmer over medium-low heat for about 30 minutes, stirring occasionally.
At 30 minutes stir and taste for the softness of the lentils and adjust any seasoning. Cook an additional 5-10 minutes until the lentils are firm but not crunchy nor soft.
Just before serving, stir in fresh parsley.