Use of cookies by Le Parfait Website.

We use cookies to deliver our online services. Details and instructions on how to disable those cookies are set out here (http://www.allaboutcookies.org/). By continuing to use this website you agree to our use of our cookies unless you have disabled them.

X
Print Send to a friend Share
Le Parfait » Recipes » Recipe Lentil soup

Recipe Lentil soup

Difficulty level:
1 / 5
Number of servings
4 servings
Users rating
4 / 5 98
Preparation time
Heat treatment time
Region
Auvergne
Author
Lentil soup
Peel the onion and stud with the cloves. Peel and chop the carrots. Peel and crush the

Jar suggestion

1 Jar Le Parfait Super 1 L
Discover our range of
« Le Parfait Super Jars »

Liste des ingrédients

  • 400 g of green lentils
  • 2 carrots
  • 1 onion
  • 2 garlic cloves
  • 2 cloves
  • 1 bouquet garni
  • 1 vegetable stock cube
  • Salt & Pepper
 
To Serve :
  • 150 g of smoked salmon fillet

Preparation

  1. Peel the onion and stud with the cloves. Peel and chop the carrots. Peel and crush the garlic.
  2. Rinse the lentils. Put them in a saucepan with the onion, carrots, stock cube, garlic and bouquet garni. Add 1.5 litres of cold water (adjust amount if you want a thicker or thinner soup). Bring to the boil, cover and gently simmer for 30 minutes.
  3. Remove the onion, garlic and bouquet garni. Set aside one ladle of lentils.
  4. Blend the rest of the soup, and season with salt and pepper. 
  5. Add the ladle of lentils into the blended soup and mix.
  6. Immediately fill the jars up to 2 cm from the brim, seal tightly and proceed immediately to the heat treatment in a pressure cooker for 45 min.
 

To serve, warm the soup over a low heat. Cut the smoked salmon into small pieces and sprinkle over the soup.


History has it that…. The Velay Plateau has a particular microclimate which benefits the green Puy lentils that grow there. The combination of severe cold at the start of the growing season and exceptional sunshine at the ripening stage, along with the volcanic soils, gives the lentils (also know as "poor man's caviar") their unique taste.
Rate this recipe

Comments

0 comment(s)
on this recipe
Leave a comment