Lentil Soup

Put the lentils into a large saucepan and cover them with water. Bring water to a boil and cook them for 10 minutes or until done. When done, remove from heat, drain them in a colander and set aside.

In the same saucepan used to cook lentils, fry 1/4 cup of chopped bacon with 1/2 tablespoon of butter until brown. Then, add onion and fry it until golden. Then, drop in the diced tomato and cook until soft. Finally, add diced potato, dried rosemary and drained lentils. Cook for 5 minutes.

Pour in enough water until the mixture is covered and add salt, pepper and nutmeg powder. Cook it for 30-40 minutes, until lentils are soft.

Turn off the heat. Pour in the heavy cream and stir it gently until all is combined. Then, add cream cheese and stir again.

Serve garnished with Parmesan cheese and croutons.