Add the garlic, onion and carrot to a non-stick pan (one with a lid) together with the olive oil, the (dried) rosemary sprigs and the bay leaves. Place it over medium-high heat and cook the vegetables for 4 minutes.

Then add the dried lentils (no need to soak them beforehand) and the chicken stock. Season with pepper and salt.

Stir and bring the stew to a good boil. Then turn the heat lower and simmer the lentil stew for 30 minutes under a lid. After that, add the quail.

Stir and put the lid back on the casserole. Cook the stew and lentil for another 10 to 12 minutes. In the end check the seasoning of the lentil stew and then add extra pepper or salt to taste if necessary.

Scoop the lentil stew onto deep plates and top with the cooked quail. Serve immediately.