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Put Lentils In Medium Saucepan With The Bay Leaves And Water To Cover About 1 Inch. Bring To A Boil, Then Reduce Heat To Low And Simmer Covered Until The Lentils Are Just Tender About 30 Minutes. Remove From Heat. In A Heavy Saucepan, Saute Shallots In Oil Until Softened About 5 Minutes, Then Sprinkle With Flour And Cook For 2 Minutes. Ladle In The Lentils With 1/2 Cup Of Their Stock. Then Pour In Wine And Stock. Bring To A Boil And Cook Over High Heat Until It Reduces To About 4 Tablespoons. Stir In Garlic And Parsley. Stir In Cream And Cook For 30 Seconds. Serve.
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