Pulse and Lentil soup with croutons


  • 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


    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 2

    Place baguette slices on a baking sheet, sprinkle with cheese and bake under a preheated oven broiler, watching carefully, until cheese is melted.

    step 3

    Distribute lentil soup to soup bowls, place 2 slices of bread on top of soup, garnish with chervil and serve.