• Pick over and rinse the lentils, discarding any that look damaged. Place them in a medium pot and cover with 3 inches of cold water. Season generously with salt. Bring to a simmer over medium heat and cook for 25–30 minutes, or until firm-tender. Drain and set aside.
• In a large skillet, heat the olive oil over medium heat. Sauté the shallot until translucent, about 2–3 minutes. Add the garlic and thyme, cooking for 1 minute until fragrant. Deglaze the pan with white wine, scraping up any browned bits, and cook until the alcohol evaporates, about 2 minutes.
• Stir in the cooked lentils and heavy cream, gently tossing to combine. Warm through and season with salt and pepper to taste. Transfer to a serving dish.
• Place the burrata balls on top of the warm lentils, keeping them intact. Use a sharp knife to cut each burrata into quarters, allowing the creamy centers to spill into the dish. The warmth of the lentils will enhance their texture.
• Drizzle the dish with a little extra virgin olive oil and sprinkle with flaky salt and freshly ground black pepper. Top with chunky breadcrumbs and scatter a few small basil leaves for a fresh finish.

For the Breadcrumbs

• Place a large non-stick skillet over medium heat with the olive oil and butter. Add the bread and sauté for 3-5 minutes until it starts to turn golden brown. Add the garlic and salt and continue to sauté for about 1-2 more minutes until fragrant and toasted. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed.