Add the shallots and garlic and sauté for about 5 minutes until soft but not browned.
Stir in the lentils, 7 cups of chicken stock and the thyme sprig. Increase heat and bring to a boil. Reduce heat, cover and simmer for 45 minutes until the lentils are soft.
Place a colander over a large bowl.
Pour in the soup, separating the lentils from the broth.
Pour the broth back into the pot.
Place the lentils and bacon in the bowl of a food processor and purée.
Stir in the lentil purée.
Stir in the cream.
Simmer over med-low heat for about 10 minutes to heat through.
Add pepper to taste.
Garnish with bacon crumbles and fresh thyme.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/creamy-bacon-lentil-soup/