Place dry lentils in a mesh strainer. Rinse under cold water for 2 minutes.
In a 3-quart stock pot over very low heat, combine rinsed lentils, stock and salt. Continue cooking over very low heat, stirring occasionally, until lentils are tender, but not mushy, about 30-45 minutes. Drain and spread out on a baking pan at room temperature. Discard any excess liquid.
In a large skillet, heat the oil over low heat. Add garlic and carrots and cook for 2 minutes, stirring frequently. Add the cooked lentils and stir frequently just until they are hot, about 3-5 minutes. Serve immediately. Finish each portion with extra virgin olive oil as desired.
Yield: 6-8 servings