Preparation and cooking: 15-20 min

For 4 people :

• 1 box (about 700 g) of natural lentils
• 120 g smoked diced bacon
• 1 sweet onion from the Cevennes
• 2 tbsp. to s. chopped chives
• 2 dl of unsweetened condensed milk
• 15 cl of very cold whole liquid cream
• 1 cube of defatted poultry broth (Maggi)
• 1 tbsp. to c. oil

STEP 1
Peel, chop finely, melt the onion with the oil, 5-6 min over low heat, in a large saucepan. Add the can of lentils, 4 dl of water, the cube, let simmer 5 min. At the same time, melt bacon on low heat in a frying pan without fat.

2ND STEP
On the other hand, pour the very cold whole liquid cream into a deep, narrow bowl in a large salad bowl filled with ice cubes ; whip about 5 minutes with an electric whisk: you get a very firm mousse. Add the chives by turning gently from bottom to top. Keep cool.

STEP 3
Remove the lentils from the heat, add the unsweetened condensed milk, mix. Warm gently without boiling . Drain thoroughly, add the bacon. Serve in 4 bowls, put a big spoon. cream on each.

Tip: I also grill 4 thin slices of bacon that I put on the bowls with whole sprigs of chives.