In a sauce pot, combine the lentils, stock, garlic, shallots and bay leaf, together. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer the lentils for about 30 minutes or until the lentils are tender. Remove from the heat, strain and discard the bay leaf. Cool the lentils completely. In a mixing bowl, mash the cooked lentils until smooth. Stir in the egg yolks, cheese, and thyme. Season with salt and pepper. Form the filling into 2-ounce cakes, 1-inch thick. Season the flour and bread crumbs with Essence. In a saute pan, heat the olive oil. Dredge the cakes in flour. Dip the cakes in the egg wash, shaking off any excess. Dredge the cakes in the bread crumbs, coating each side completely. Lay the cakes in the hot oil and fry until golden brown, about 2 minutes on each side. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with Essence.
Yield: 2 servings