Put the lentils
, shallots, garlic, thyme
, bay leaves, and water in a pot, bring to a boil, cover and reduce to a simmer
, cook until lentils are tender.
Remove the bay leaves, garlic, and shallots, and set aside. Strain
the lentils and put in a large bowl.
Puree the garlic and shallots
, and add back to the lentils and season with salt, and pepper. Add the sauteed mushrooms and diced tomatoes
to the lentils. Toss and garnish