Le Puy green lentil soup

Yesterday I gave you the recipe fora delicious cake with cooked sausage and pistachioswhich I had tasted with a green lentil soup from Le Puy.
The two go very well together.

It is a very pleasant supper in this season, which we greatly appreciated.

Le Puy green lentil soup:

100 g green Puy lentils
1 good carrot
1 small onion
1 clove of garlic
2 tbsp olive oil
700 to 800 g homemade chicken stock or water
100 g liquid cream
salt pepper

Finely chop the carrot, onion and garlic.
Add the oil and cook for 5 minutes at 100°C in the Thermomix (over high heat and stirring in a saucepan).

Add the lentils and 500g stock or cold water.
Cook for about 40 minutes at 100°C in the Thermomix (on a low boil in the pan). Check the cooking and add a little broth if necessary.

Blend for 30 to 40 seconds at maximum speed.
Add the cream and more broth until you get the right consistency.
Salt and pepper at this time.

Serve the soup hot, with a little cream and slices of sausage and pistachio cake (recipe here) lightly toasted.

To finish: to cook the lentils, it is important not to salt the cooking water. I used homemade unsalted chicken broth. I promise, I will give you my recipe very soon!
I do not recommend the commercial ones, which are too salty and which will prevent the lentils from cooking well. Prefer water at this time.


I recently saw a report that recommended water rich in bicarbonate, like Vichy, for this kind of cooking. Bicarbonate brings a salty taste, without salting and facilitates the cooking of pulses. It’s something I’m going to try very soon…

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