Cook lentils with a leaf (or two) of laurel in a large stock pot on your stove-top (cover lentils with water, about an half inch over the top). When they are just beginning to soften, add garlic, onion, carrots and potatos. Retreive laurel leaf. Add thyme, and salt and pepper as it seems necessary. Cook and taste frequently. Add two large dollops of dijon mustard, and stir in well. spash with white wine, if water has mostly evaporated. Or if you feel it wants it. when every thing seems the correct consistancy, add salmon. Stir in and cooks a minute to heat the salmon. Serve with a very garlicy aioli, such as the kind Landy makes.
In a blender puree the garlic with a little salt and touch of olive oil. When the garlic is pureed, add the eggs and mix thoroughly. Then slowly add the olive oil, a drop at a time until it is all mixed. Then add the dijon and lemon juice and serve.