Pulse and Lentil soup with croutons
Ingredients
- 350 grams brown le puy lentils
- 2 garlic cloves
- 2 shallots
- 2 tablespoons olive oil
- 600 milliliters vegetable broth (instant)
- salt
- freshly ground peppers
- 1 teaspoon ground cumin
- lemons (juiced)
- 8 small baguette
- 4 tablespoons grated gruyere
- 2 tablespoons chopped chervil
Preparations
-
step 1
Rinse lentils in a sieve under running water. Peel garlic and shallot and finely chop. Heat 1 tablespoon olive oil in a pan and sauté shallots and garlic, add lentils and broth, bring to a boil, reduce heat and simmer for 30-40 minutes, stirring occasionally, until lentils are soft and season with salt and pepper, cumin and lemon juice. Puree with an immersion blender.
step 2Place baguette slices on a baking sheet, sprinkle with cheese and bake under a preheated oven broiler, watching carefully, until cheese is melted.
step 3Distribute lentil soup to soup bowls, place 2 slices of bread on top of soup, garnish with chervil and serve.