Prepare a roux from fat, finely chopped onions and flour, pour with cooking water of lentils. Season with chopped lemon juice, lemon peel, a pinch of sugar, pepper, a sprig of thyme and mustard, season with salt.
Use it to bind the lentils that have been cooked until soft in the meantime.
Roast diced bacon and add to the finished lentils form. Serve sprinkled with chopped parsley.
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