Pour 2 Tbsp of olive oil into a saucepan, along with 2 tsp of chopped garlic. Sauté the garlic for a minute or two.

Pour two cans of beef broth in the saucepan, and let everything boil for about 5 minutes.

Sprinkle a bit of rosemary and Italian seasoning into the broth.

Add 1 cup water.

Rinse the lentils (no need to soak them like other dry beans) and pour them into the broth. Cook the lentils at a medium heat for about 20-30 minutes until they are soft.