Place lentils and bay leaf into a small saucepan and cover with water. On medium-high heat bring to boil. Reduce heat to simmer, cover and cook for about 10 minutes, or until lentils are almost tender. Drain.
Remove bay leaf then place leek, lemon juice, garlic and stock into a 3 cup (750mL) baking dish. Cover dish.
Place into oven and cook for about 40 minutes or until leek is cooked. Stir half way into baking time.
Sprinkle goats cheese over mixture then place under grill until cheese browns; about 3 minutes. Sprinkle with chives & serve.