Lentil & Bacon Soup with Mushrooms & Thyme Cream

Where I’m from in the Haute-Saône region of France we use lentils a lot, particularly the slate-green-coloured Puy lentils. The first record of the famous lentilles vert du Puy dates back to 1643, and the Puy lentil was awarded Protected Designation of Origin status (PDO) in 2009. Known as the “caviar of the poor”, the earthy flavour of these lentils blends beautifully with the pancetta, mushrooms and thyme.