1 cup of lentils
2 cups of water (approximately)
3 cups of well-seasoned beef broth (you can use cubes)
2 tablespoons of grated Parmesan cheese
1 tablespoon of butter
1 egg yolk
season to taste
toasted chopped onions in butter
finely chopped raw onion
1 cup of lentils
2 cups of water (approximately)
3 cups of well-seasoned beef broth (you can use cubes)
2 tablespoons of grated Parmesan cheese
1 tablespoon of butter
1 egg yolk
season to taste
toasted chopped onions in butter
finely chopped raw onion
Choose the lentils, rinse and cover with water
Let it soak overnight
The next day, add fresh water sufficient to cover and season to taste
Cook in a covered pot over medium heat until the lentils are ready (approximately 1 hour)
Puree the lentils using a strainer or blender and add to the hot broth
Check the seasoning
Just before serving, combine some of the soup with butter, cheese, and egg yolk, then mix well
Serve with fried chopped beef in butter and finely chopped raw onion.
