Preheat oven to 325.

Tie rosemary and thyme together with kitchen string. Set aside.

Heat 1 T oil in large oven safe pot (dutch oven), over medium/high heat. Add the sausages and brown on all sides. Remove sausages and place on cutting board.

Return pot to heat, add 1 T oil, onion and carrot. Season with salt and pepper. Cook 3-4 minutes. While vegetables are cooking, slice your sausage into bite sized pieces. After3-4 minutes, add garlic, herb bundle, sliced sausage and lentils to pot. Stir together and add broth. Bring just to a boil, cover with a tight fitting lid and place in oven for 1 hour.

Serve with bread and soup croutons.