1 onion, chopped
2 Tablespoons olive oil
3/4 pound lentils
1 garlic clove, minced
2 Tablespoons cider vinegar
2 Tablespoons parsley, chopped
3 cups gf chicken stock
1 bay leaf
1/4 cup sun-dried tomatoes, chopped
1/2 cup creme fraiche
Salt and fresh ground pepper to taste