Finely chop the carrot, celery, onion, garlic, herbs and sauté in olive oil for 2 minutes
Add the potato and the bread
Add the lentils; lightly toast them for about 3 minutes
Add broth to cover and cook about 35 minutes
Puree and sieve 2/3 of the mixture.
Return the strained puree to the pot and add olive oil and salt.
Serve with grated pecorino and toasted bread drizzled with olive oil.