Posted on 10/21/2020 at 10:53 am – Updated on 10/05/2021 at 10:15 am by Stephanie Letelier
Foodie, this soup invites itself to your fall menu.
1.5 liters of beef broth
250 g Puy lentils
2 Morto sausages
2 cloves of garlic
30 g of butter
1 bouquet garni (thyme, bay leaf, rosemary)
Salt and pepper
Rinse the lentils quickly under running water. Peel and finely chop the onion. Peel the garlic cloves, remove the seed and crush.
Brown the onion and garlic in a pan with butter. Add the lentils and a bouquet garni. Salt and pepper to your taste. Wet with beef broth. Cook for 45 minutes on medium heat and almost cover (just moving the lid of the pot so that there is a very small opening).
Meanwhile, cut the Morto sausages into slices, then cut each slice into quarters to make small pieces. Fry them until brown. The book.
Remove the bouquet from the garni. Mix the preparation until you get the desired texture. If the soup seems too runny, feel free to cook it for a few more minutes on medium heat, uncovered, to thin it out a bit. Conversely, if it seems too thick, add a little water.
Just before serving, add the fried pieces of sausage to the soup.
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