In a pot, bring 2 liters of water to a boil, add the bouquet of aromatics and the lentils.
Let cook for 20 to 25 minutes.
Fry the chopped shallots and onion in a frying pan with a little oil, along with the bacon.
Drain the lentils and pour them into the pan.
Add the Savoy cheese in pieces, pour the fresh cream and melt while mixing.
Season to taste. Serve hot.