The day before, cook a meat stock or use a ready-made one. It is better to make your own, as we will be using the meat. Cover the lentils with cold water in a bowl and leave them to stand overnight.

The next day, put them in a pot with or without the soaking water. Add half an onion, cloves, bay leaf and some of the top green of the leek. Do not chop these ingredients, because they will be removed after cooking and will not be eaten. Cook the lentils for about 20 minutes until half-cooked. If you have not soaked them, it will take about 35 minutes. Add a little salt just before the end of the cooking time.

In the meantime, peel the potatoes, cut them into small cubes and cook them in salted water. Drain and put to one side.

Chop the soup vegetables and the light part of the leek. Drain the water from the cooked lentils. Remove the meat from the meat stock and pour the stock through a hair sieve. Put some of the broth next to the cooker and keep it handy. Pour the rest of the broth to the lentils in the pot until they are covered.

Add the prepared raw soup vegetables and thyme to the lentils and cook for about 15 minutes. Then add the cooked potatoes and simmer gently for just a short while.

Then pour it into the boiling soup while stirring. Leave the stew to stand for at least 2 hours. Note that the soup will thicken a little after the resting time.