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Rinse lentils in cold water. Cook in cold water with oil, parsley, bay leaf, thyme, oregano and tomato. When lentils start to boil, pour 1 cup of cold water, to lower temperature and bring to boil again. Repeat 3 times.
In a skillet brown chopped bacon. Remove. In the same fat sauté onion and garlic until golden. Add this to lentils and return to heat, at low temperature, until thick.
Blend lentils with chicken stock until a purée consistency. Force through a strainer and return to heat with cream. Purée must have a soft texture. Add butter. Correct seasoning.
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