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1
Chop onion and garlic finely. Saute -medium heat- in olive oil for 5 minutes. If it starts to burn, sprinkle some water.
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2
Add the cumin to the onion. Saute for 2 more minutes.
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3
Apart, in a deep pan, put the lentils with the water and bring to boil. Boil vigorously for 10 minutes.
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4
Whilst the lentils are boiling, add the tomatoes to the onion sauce. Bring the heat to low and simmer for 7 to 10 minutes.
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5
Add the basil, thyme, paprika, cloves and pepper to the sauce.
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6
Meanwhile, dice the beetroot, potato and carrot.
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7
When the 10 minutes of the boiling lentils have concluded, add the remaining vegetables. Bring the heat low to simmer.
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8
Add the sauce to the lentils.
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9
Add the cube of chicken stock.
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10
Simmer for 20 minutes.
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11
Turn the heat off and blend. If the blender is too full you can do it in two batches. Remember: is a hot soup, so it will tend to be explosive in the blender.
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12
Bring back to the pan.
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13
If the cream is too thick, add more water to make the soup the desired consistency.
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14
Chop the bacon in pieces.
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15
In a pan, fry it without oil until golden/brown.
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16
When serving the soup, add the pieces of bacon to every dish. Stir them inches
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17
Sprinkle each dish with a tablespoon of doublecream.
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18
Voila!
