For 4 people

50 g of flour
100 g of green lentils from Puy
4 eggs
200 g smoked bacon
1 sachet of yeast powder
10 cl of fresh cream
20 cl of oil
Salt, pepper

Pour 35 cl of cold water in a saucepan, add the lentils and cook them for 20 minutes.
Cook the lardons.
In a salad bowl, mix the flour, yeast, eggs, oil and fresh cream, add salt and pepper.
Stir in the bacon and drained lentils and mix until smooth and fluid.
Pour this mixture into a cake pan.
Place in oven for 1 to 1.15 hours (165°C).

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