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Preheat the oven to 180˚C (fan-forced).
In a medium-sized, heavy-based pot that can go both in the oven and on the stove, heat the oil over low heat.
Add the onion and ¼ teaspoon salt and cook, stirring occasionally for 5 minutes to soften.
Turn the heat to medium and add the garlic. Tear an edge of each bay leaf to release their oils and add them to the pot. Cook for 3 minutes, stirring occasionally.
Turn the heat back down to low and add the carrot, celery and ¼ teaspoon salt. Cook for 10 minutes, stirring occasionally.
Turn the heat up to medium, add the tomato paste and cook for 1 minute, stirring continuously.
Add the lentils and ¼ teaspoon salt, stirring to combine, then add the broth, crème fraîche and white wine vinegar, stirring again. Turn off the heat.
Using the back of the wooden spoon, smooth the surface of the lentils until flat. Crumble over the feta, then top with freshly cracked black pepper and a drizzle of oil.
Carefully wipe clean the interior sides of the pot. Place the lid on the pot and put in the oven for 15 minutes, then remove the lid and cook for a further 10 minutes.
Before serving, sprinkle over the dill. Leave the bay leaves in the pot when dishing up portions. Serve with a side of warm, crusty bread.