Put the lentils on a sieve, rinse and drain. Heat butter in a pot. Sauté the lentils for 1-2 minutes. Add stock, bring to the boil and cook over a low heat for about 10 minutes. Peel, wash and dice the carrots, add them to the lentils and simmer in a closed pot for about 10 minutes until the lentils are soft.
Finely chop the tomatoes. Wash the parsley and dab dry. Remove the leaves and chop finely. Peel onion and chop finely. Wash the meat and dab dry. Heat oil in a small pan. Fry the meat for 3-4 minutes on each side, season with salt and pepper, remove and keep warm. sauté the onion, ham and tomatoes in hot frying fat for about 1 minute, stir in the parsley
Add cream to the lentil vegetables, bring to the boil, season with salt, pepper and lemon juice. Arrange lentils and meat, add tomato mixture