For 4 people
For 4 people
Peel the onions, carrots and potatoes and cut them into large pieces.
Place the vegetables and lentils in a casserole dish, then cover with 2 liters of water and salt.
Let it cook for about 20 minutes after the valve whistles.
In a blender, mix the soup then pass it through a sieve to remove the skin from the lentils.
Reheat for a few minutes before serving, sprinkling with parsley and a drizzle of olive oil.
Login
