Place the lentils in a saucepan with 1 litre of cold water. Add the bay leaf and the sprig of thyme. Bring to the boil and season with coarse salt. Cook for approximately 20 minutes.
Peel the carrots and cut into small brunoise cubes. Peel and finely dice the shallots. Cut the chives into small pieces.
Cut the smoky bacon into small lardons.
Blanch the lardons in a pan of cold water - bring the water to the boil then drain the lardons and set aside.
Melt the butter in a pan then add the shallots. Sweat for a couple of minutes before adding the carrot. Season with salt and pepper then add the lardons.
Drain the lentils if necessary then mix with the vegetables and lardons. Stir in the chopped chive and rectify the seasoning.
«Add two tablespoons of stock to this recipe to really enhance and lift the flavours.»