Soak the lentils in cold water for 12 hours. Peel the garlic and the onion. Crush the garlic and finely slice the onion. Drain the lentils, place them in a pan with the onion and the bay leaf, cover with cold water for an hour, adding a pinch of salt when it is ready.In the meanwhile, rinse and finely chop the thyme, then blanch the tomatoes in boiling water, peel and deseed then and remove the cooking water then dice them. Dice the bacon, brown them in a non-stick pan and keep them aside.Heat a dash of oil in a pan with the garlic and fry until slightly golden, add the tomatoes, season with salt and pepper and simmer for 10 minutes, stirring from time to time. Drain the lentils and add them to the tomato sauce, then add the thyme and the bacon and brown for 2 minutes.In the meanwhile boil the pasta in plenty of salted water, drain it al dente mix it with the lentil and bacon sauce and serve warm.