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Preheat the oven to 350F / 160C.
Chop the leek. Heat 3 tablespoons olive oil in a large skillet over medium heat and cook the leek until wilted. Stir in the garlic.
Add the lentils and toss to coat in the olive oil. Pour in enough water to cover by about a half inch, add a tablespoon or two of olive oil, the bay leaves, coriander, cumin, honey and vinegar. Season to taste with salt. Stir everything together to combine well and bring to a simmer. Simmer for about ten minutes.
Transfer the lentils to a glass, ceramic or clay baking dish. Add enough water to cover by about ¾ of an inch. Add the thyme sprigs and 2 – 3 more tablespoons of olive oil. Bake the lentils uncovered for about 45 minutes, until they expand and soften and all the liquid has been absorbed. Remove and serve.