1 cup lentils
2 cups water (approximately)
3 cups beef broth, well-seasoned (can use cubes)
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 egg yolk
Season to taste
Fried shallots in butter for garnish
Thin slices of raw onion
1 cup lentils
2 cups water (approximately)
3 cups beef broth, well-seasoned (can use cubes)
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 egg yolk
Season to taste
Fried shallots in butter for garnish
Thin slices of raw onion
Choose the lentils, wash and soak them in water
Leave to marinate overnight
The next day, add fresh water enough to cover and season to taste
Cook in a covered pot over medium heat until the lentils are ready (approximately 1 hour)
Mash the lentils using a strainer or blender and add to hot broth
Check the seasoning
Just before serving, combine some of the soup with melted butter, grated cheese, and egg yolk
Stir well
Serve with fried shallots in butter and thin slices of raw onion
Serves 4-5 cups
