Puy Lentils with garlic and herbs

5 oz (150 g) Puy lentils 6 whole garlic cloves, peeled
1 - 2 bay leavesfew sprigs of fresh thyme
few tablespoons of chopped flat-leaf parsley 1 tablespoon olive oil
3 rashers of smoked, streaky bacon 1 large onion, peeled and finely chopped
1 large carrot, peeled and finely diced1 leek, washed and finley chopped
1 stick of celery, finely chopped
15 oz (425 ml) stock (chicken, ham, vegetable)
1 dessertspoon or so of red wine vinegar

this is really nice served with some sausages and grainy mustard

Take a large saucepan, and fry the bacon in very little oil over a high heat for 2-3 minutews: add the diced and chopped vegetables. Sweat this, covered over a gentle heat for 10 minutes or so.After that, add the lentils, stock, garlic, bay and thyme. Stir it all about for a bit, then simmer gently for about 20 minutes or so (or until a tested lentil is soft and almost creamy)
Once they are cooked, turn up the heat to evarorate any excess liquid. Then, off the heat, take out the bay leave(s) and remains of the thyme and stir in the vinegar and parsley. Season to taste - you may find you want to add more vinegar.