Instructions: Heat the 3 tablespoons of olive oil in a large skillet over a medium-high flame. Saute the shallots, celery and carrots until the shallots are soft and translucent, about 2-3 minutes.

Add the lentils, broth and bouquet garni and bring to a boil.

Cover, lower heat and simmer 15-25 minutes, or until the lentils are tender but still hold their shape. Time will depend on variety of lentils.

Meanwhile, combine the vinegar, bread crumbs, garlic, olives and peppers in a food processor or blender. Pulse until mixture is finely chopped. Scrape down the sides as needed.

With the machine running, pour in the extra-virgin olive oil until the mixture is smooth.

Discard the bouquet garni from the lentils and season with salt and pepper to taste. To serve, place a dollop of rouille on each bowl of lentils.

Heres another recipe for Rouille:
Rouille
1 red pepper, roasted and peeled
2 cloves garlic
1 pieces of white bread torn into pieces 1 egg yolk
1 tablespoon Dijon mustard
Juice of one lemon
1/2 cup olive oil
Salt and pepper

In a food processor, combine all the ingredients, except for the oil. Puree until smooth. With the machine running, slowly add the olive oil. Season the emulsion with salt and pepper.

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