Pureed Lentil Soup with Mint and Lemon

Peel and roughly dice shallots and garlic. Cut bacon into strips. Sauté everything in butter until translucent. Add lentils and fill up with veal stock. Season with salt and pepper, add 1/2 bunch of peppermint and simmer closed at low temperature for about 20-25 minutes.

Remove the mint, finely mash the soup with a hand blender, add crème fraîche to the soup and season to taste with a little lemon juice.

Fill everything together in a tureen and garnish with the remaining mint.

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