1 Heat the butter in a large pan and cook the vegetables gently for about 10 minutes, until softened but not browned.
2 Add the lentils, milk and stock and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Remove from the heat and allow to cool slightly.
3 Puree in batches in a blender or food processor until smooth.
4 Return to the pan and add the nutmeg, salt and pepper to taste. Reheat gently, then stir in the cream until blended.
5 Ladle into serving bowls and garnish with pink peppercorns.