lentils, chicken stock, thyme, salt and pepper. Bring the liquid to a boil and then reduce it to a simmer. Cook the lentils for 1 hour, or until they are tender. Add more chicken stock if necessary. Port Wine Sauce: In a medium saucepan place the shallots and the Tawny Port. Heat them on medium low for 20 to 30 minutes, or until the liquid is reduced to 0.25. Add the veal stock and cook the ingredients for 20 to 30 minutes, or until the liquid is reduced to 0.25. Add the salt and the pepper, and stir them in. Strain the sauce.