| 11. | Use tongs to remove the thyme and bay leaf from the liquid.
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| 12. | Combine the lentils, bay leaf and water in a medium saucepan.
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| 13. | Stir in tomato paste, bay leaf and rosemary until well combined.
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| 14. | Skim off any surface fat and remove zest and bay leaf.
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| 15. | Garnish with a blackberry, bay leaf and a sprig of mint.
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| 16. | Add bay leaf to pan and arrange garlic cloves around legs.
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| 17. | Remove bay leaf and thyme sprigs and cool to room temperature.
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| 18. | Place the vermouth, oil and bay leaf in a stock pot.
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| 19. | Add onions and bay leaf and saute until onion is translucent.
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| 20. | Remove cinnamon and bay leaf and stir in sugar and prunes.
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