Soak 2 cups of lentils overnight, simmer them in salted water until they are soft, and force them with 4 small hot boiled peeled potatoes through a sieve or put them in a food chopper. Add 4 to 6 tablespoons of butter, salt and pepper to taste, and add enough heavy cream to make a light puree. Top the lentil puree with crisp crumbled bacon, chopped chives, sliced frankfurters or diced bologna.