Rinse and drain the lentils.
Peel the onion and prick it with the cloves.
Peel the carrots and cut them into large cubes.
Place lentils, onion and diced carrots in a pot.
Moisten with water and add thyme, bay leaf, parsley, cumin, salt and pepper.
Bring to a boil, cover and simmer for 45 minutes.
Add the cream and cook for another 15 minutes.
Remove the cloves, bay leaf and thyme, cut the onion into pieces and blend the soup finely.
Just before serving, fry the slices of foie gras and place them on the soup.
Add a little fleur de sel and enjoy immediately!