In a saucepan, brown the ham and shallots in the oil. Add the garlic and cook for 1 minute. Season with salt and pepper. Deglaze with the vinegar and mustard. Add the broth and lentils. Bring to a boil and simmer gently for 45 to 50 minutes or until the lentils are tender and have absorbed the liquid. Add the tomato and chives. Adjust the seasoning. Keep warm.
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