Rinse the lentils and drain well. Put them in a saucepan with the marjoram, water, bay leaf, clove and onion and soften for 15 min. without lid. Season heartily with the remaining ingredients (except the cream) and make another five min.
Remove bay spice and mash the lentils. Cool.
Whip the cream until stiff and fold into the lentils.
Can be served in a dessert bowl as a spread or with an ice cream scoop on plates. Serve with raw or steamed vegetable bites and whole grain crackers.
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