Melt the butter in a saucepan. Add the onions leeks and celery with some salt and pepper.
Cover with a lid and cook over a gentle heat until soft but not coloured. Add the rest of the vegetables and the thyme and just cover with stock. Put the lid back on and simmer until the vegetables are completely soft. Add the cream. Liquidise and check the seasoning. Add more stock if the soup is too thick.
Add the chopped parsley and reheat before serving.
Soak all the lentils together in lots of cold water overnight. Drain well and set aside.
In a saucepan melt the butter and olive oil together. Add the bacon and cook for 5 minutes then add the onions garlic and celery. Cover and sweat until soft but not coloured on a gentle heat. Then add the carrots and cook for another 5 minutes. Season with salt, pepper and sugar.
Add the lentils, tomatoes, paprika, chilli, bay and mustard along with the stock.
Increase the heat and simmer until the lentils are tender.
Pulse with a stick blender a couple of times to break up the veg a little bit. Do not blend smooth.