Add herbs de Provence, lavender and thyme and stir. Pour in the vegetable broth and toss in the bay leaf.
Bring lentils to a full boil, then reduce heat to low and cover. Let lentils simmer for 30 minutes or until al dente with most of the liquid absorbed. Remove bay leaf.
Add the chopped greens by the handful and mix in gently until they start to wilt from the heat of the lentils.