For 8-10 people

250 g of green lentils from Le Puy
400 g bacon, chopped
5 green onions, chopped
4 carrots, peeled and cut into pieces
2 large potatoes, peeled and cut into pieces
3 liters of chicken stock
2 sprigs of thyme
1 bay leaf
The zest of a lemon
250 ml of 35% cream
Salt and pepper to taste

In a large pot, dry fry the bacon.
Add green onions, carrots and potatoes.
Add lentils, chicken broth, thyme and bay leaf.
Bring to a boil, then reduce heat and simmer uncovered for 45 minutes or until vegetables are tender.
Remove from heat and add lemon zest and 35% cream
Using a hand blender, blend the mixture until smooth and homogeneous.
Add salt and pepper to taste and serve

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