I made these the other night and served them alongside grilled chicken. I started with organic, french green lentils (they sound snobby, don't they?). Then I kind of, sort of followed this recipe. I was out of leeks and I added some Dijon mustard and white wine. I also skipped the red wine vinegar at the end because it is too harsh for me. If you attempt this, be generous with the chicken stock so the lentils develop a tasty little sauce and don't dry out.
Good and good for you.