Sauté celery and carrot in olive oil until soft. (If you are using bacon instead of the ham bone, use the bacon drippings to saute the veggies.)

Then add garlic for 2 more minutes until it browns.

Add lentils, bone and water, and bring to a boil. Add salt and pepper to taste and reduce to simmer for at least an hour, occasionally stirring.

Once tender, turn heat off and add cream. Remove bone before serving.