Prepare your vegetables: Start by dicing the medium onion and carrots, then slice the mushrooms.

Sauté aromatics: In a large pot, heat olive oil over medium heat. Add the diced onions and minced garlic, cooking until softened and fragrant for about 5 minutes.

Cook vegetables: Toss in the chopped carrots and sliced mushrooms. Cook until the mushrooms release moisture and begin to brown, around 8 minutes.

Combine lentils and rice: Stir in the rinsed French lentils and brown rice, mixing well with the sautéed vegetables for about 2 minutes.

Add broth: Pour in the low-sodium vegetable broth, followed by the fresh thyme and bay leaves. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for about 30-35 minutes.

Finish off: Once everything is tender, remove from heat and discard the bay leaves. Serve hot, garnished with fresh parsley if desired.