Daily menu: potato-lentil soup, lasagna and black cake

Potato and lentil soup


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


  1. Peel potatoes, carrots and celeriac and cut into cubes.
  2. Heat butter, add lentils and vegetables and brown
  3. Add 1 liter of water, let it boil and cook for about 15-20 minutes.
  4. Run the soup through a potato masher or blender, add half of the cream, cumin and pepper.
  5. Ladle the soup into bowls or plates, garnish with the remaining cream and lemongrass leaves.


  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 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 C. 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 cup of milk
  • 1/2 cup fresh Parmesan cheese, grated
  • Salt and pepper


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


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


  1. Heat the oven to 200°C
  2. Unoiled lasagna pan. Place a thin layer of béchamel, then lasagna sheets, bolognese, béchamel and parmesan. Repeat the process 3 times in a row.
  3. Cover the last layer of lasagna with grated cheese.
  4. Bake for about 30 to 35 minutes.

Draft 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 of hazelnuts and almonds

Preparation of the cream:

  1. Mix the egg yolks with sugar with a mixer until the eggs turn white.
  2. Add the softened butter and process again until you get a cream
  3. Melt the chocolate in a bain-marie with a little butter
  4. Put the cold coffee in a bowl
  5. Dip the cookies one by one into the coffee and place them on the tray.
  6. Spread the first layer of cream, then decorate with hazelnuts and almonds
  7. Place another layer of cookies, then spread the chocolate layer on top
  8. Repeat the previous steps until you have 4 layers
  9. Refrigerate for one hour

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