For the soup, heat the butter in a small saucepan, add all the remaining soup ingredients except the tomato and parsley and simmer for ten minutes, or until the lentils are cooked.
Stir in the tomato and parsley and pour into a bowl.
For the lentil cream, place all of the lentil cream ingredients except the cream into a mini blender and process until smooth.
In a bowl, fold the lentil mixture into the whipped cream. Place a dollop of lentil cream on top of the soup and serve.
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