Cook the lentils in boiling water, over a low heat, for approx. 20 mins. until soft, drain the liquid. Combine the shallots with the honey, oil and balsamic, mix with the lentils, season, leave to marinade for approx. 30 mins.
Heat the butter in a pan, add the thyme and toast, toast over a medium heat for approx. 3 mins. until golden brown, add salt.