Lentil Soup with Morteau Sausage Recipe

When fall arrives, there’s nothing more comforting than a Morteau sausage dish. Annabelle Schachmes offers a soup version of the famous sausage in her book I Love Soups.

Ingredients for 4 people

1.5 liters of beef broth

250 g Puy lentils

2 Morteau sausages

1 onion

2 cloves of garlic

30 g of butter

1 bunch of garnish (thyme, bay leaves, rosemary)

Salt and pepper

Preparation 5 min and cooking 50 min

Rinse the lenses quickly under running water. Peel and finely chop the onion. Peel the garlic cloves, remove the sprouts and crush them. Brown the onion and garlic in a pan with butter. Add the lentils and a bunch of garni. Salt and pepper to your taste. Moisten with beef broth.

Cook for 45 minutes on medium heat and almost covered (just move the lid of the crockpot to leave a very small opening). Meanwhile, cut the Morteau sausages into slices and then cut each slice into quarters to make small pieces. Fry them until brown. A book.

Remove the bunch of garni. Mix the preparation until you get the desired texture. If the soup seems too liquid, cook it for a few more minutes on medium heat without the lid, so that the soup sinks a little. Conversely, if it seems too thick, add a little water. Add pre-fried sausage pieces to the soup just before serving.

i_love_les_soupes_-_c_5f87189a05927.jpg Recipes from the book I love soups, 150 recipes, Annabelle Schachmes, photos by Emilie Franzo, Solar editions, €15.90

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