For the Lentils

• 1 1/2 cup lentils (rinsed and picked through)
• 4 carrots, chopped
• 8–10 sun-dried tomatoes in oil, drained, rinsed, and chopped
• 2 1/2 cups chicken broth, plus more if needed
• 3/4 cup red wine (you can use white in a pinch, but I like it better with red)
• 2 tablespoons olive oil
• 6 leeks
• 8 cloves garlic

For the Chicken

• 1/4 cup Dijon mustard
• 1 tablespoon olive oil
• 3 teaspoons fresh thyme leaves
• 2 teaspoons honey
• 2 cloves garlic, chopped
• 1 (4-5 pound) chicken, cut into 8 pieces, skin removed (preferably organic, free-range)