Posted on 10/21/2020 at 10:53 am – Updated on 10/05/2021 at 10:15 am by Stéphanie Letellier
Gourmet, this soup is invited to your fall menus.
1.5 liters of beef broth
250 g Puy lentils
2 Morto sausages
2 cloves of garlic
30 g of butter
1 bouquet garnish (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 them.
Fry the onion and garlic in a pan with the oil. Add the lentils and a bouquet garni. Salt and pepper to your taste. Moisten with the beef stock. Cook for 45 minutes on medium heat and almost bubbling (just move the lid of the casserole to leave a very small opening).
During this time, cut the Morto sausages into slices and then cut each slice into four to make small pieces. Fry them until brown. A book.
Remove the bouquet garnish. 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 over moderate heat and uncovered to reduce it a bit. Conversely, if it seems too thick, add a little water.
Add the pre-fried sausage pieces to the soup just before serving.
LIKE THIS ARTICLE?
Law, health, money, culture, free time… And if you received Notre Temps magazine your house every month so you don’t miss any more information that you concern?