Published on 21/10/2020 at 10:53 – Updated by Stéphanie Letellier on 10/05/2021 at 10:15
Gourmet, this soup invites itself to your fall menus.
1.5 liters of beef broth
250 g Puy lentils
2 Morteau sausages
2 cloves of garlic
30 g of butter
1 bunch of garnish (thyme, bay leaves, rosemary)
Salt and pepper
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.
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