Menu of the day: potato and lentil soup, lasagne and filling cake

Potato and lentil soup


  • 100 g of lentils
  • 200 g of potatoes
  • 2 carrots
  • 1 stalk of celery
  • 1 tablespoon of butter
  • Cumin powder
  • Salt, pepper
  • 150 g of fresh cream
  • A few lemongrass leaves


  1. Peel potatoes, carrots and celery and cut into cubes.
  2. Heat the butter, add the lentils and vegetables and brown them
  3. Add 1 liter of water, bring to a boil and cook for about 15-20 minutes.
  4. Pass the soup through a strainer or blender, add half of the fresh cream, cumin and pepper.
  5. Pour the soup into bowls or plates, decorate with the remaining cream and lemongrass leaves.


  • 2 onions, chopped
  • 2 cloves of garlic, grind
  • 1 carrot, chopped
  • 4 stalks of celery
  • 3 tbsp. olive oil
  • 600 g of minced beef
  • 2 bay leaves
  • 1 pinch of thyme
  • 1 pinch of oregano
  • 1 pinch of red pepper
  • 1 tbsp of sugar
  • Salt and pepper
  • 800 g of tomato puree
  • 15 cl of water
  • 150 g of grated cheese

Bechamel sauce

  • 3 tbsp. butter
  • 3 tbsp. flour
  • 1 glass of milk
  • 1/2 cup fresh Parmesan cheese, grated
  • Salt and pepper


  1. Saute the minced garlic cloves and chopped onion in a little olive oil.
  2. Add the carrots and chopped celery stalk, then the meat and brown everything.
  3. Let it boil until it evaporates.
  4. Add tomato puree, water and herbs.
  5. Season with salt and pepper, then simmer over low heat (one hour).


  1. Melt the butter over medium heat.
  2. Add flour and mix until smooth.
  3. Add milk a little at a time.
  4. Stir constantly until the mixture thickens.
  5. Remove from heat, season with salt and pepper, add cheese and mix well.


  1. Preheat the oven to 200°C
  2. Grease the lasagna mold with oil. Spread a thin layer of béchamel, then sheets of lasagna, bolognese, béchamel and parmesan. Repeat the operation 3 times in a row.
  3. Cover the last layer of lasagna with grated cheese.
  4. Bake for 30 to 35 minutes.

Black cake

  • 36 butter cookies
  • 200 ml of filter coffee
  • 60 g of sugar
  • 100 g of butter
  • 200 g of chocolate
  • 2 egg yolks
  • 100 g each of hazelnuts and almonds

Preparation of the cream:

  1. Mix yolks with sugar with a mixer until white.
  2. Add the softened butter and process again until creamy
  3. melt the chocolate in a marmite with a little butter
  4. Put the cold coffee in a bowl
  5. Dip the biscuits one at a time into the coffee and place on a tray.
  6. Spread the first layer of cream, then decorate with hazelnuts and almonds
  7. Spread another layer of cookies, then spread a layer of chocolate
  8. Repeat the previous steps until you have 4 layers
  9. Place in the refrigerator for one hour

What is happening in Tunisia?
We explain on our YouTube channel. Subscribe!

Leave a Comment

Your email address will not be published. Required fields are marked *