Combine lentils, bay leaves, and 3 cups water in a medium saucepan. Bring to boiling. Reduce heat, cover, and simmer about 20 minutes or until tender.
Meanwhile, cook onion or leeks and garlic in hot oil in a large saucepan about 3 minutes or until tender. Add fennel and carrots; cook 3 minutes more. Add sweet pepper; wine; parsley; herb; liqueur, if desired; and salt. Cover and simmer about 5 minutes or until carrots are tender.
Drain lentils, discarding bay leaves; stir into fennel mixture. Makes 8 servings.