Recipe Canned lentil soup

1. Peel the onion and prick it with cloves. Peel and cut the carrots into rings. Peel and crush the garlic clove.
2. Rinse the green lenses of Puy. Put them in a saucepan with onion, carrots, broth cube, garlic and bouquet garni. Add 1 to 1.5L of cold water depending on whether or not you prefer a thick soup. Bring to ebullition. Cover and cook with mild fouu 30 min.
3. Remove the onion, garlic and bouquet garni. Put aside a ladle of lentils.
4. Pass the rest of the soup to the blender. Salt and pepper.
5. Reverse the lenses reserved in the soup. Mix.
6. Fill the jars without delay Le Parfait Super with the soup up to 2 cm of the edge, close and immediately proceed to the heat treatment for 45 min at 1200 ° C. The canned lentil soup jars are ready!

When serving: reheat to sweet fee. Cut the smoked salmon into small pieces and distribute it on the soup.

For the record ... The green lens of Puy, cultivated on the Velay sets, benefits from a microclimate which gives it its particular character: it suffers from the cold at the start of its growth but it benefits from exceptional sunshine in the maturation phase. In the end, the nature of the soil and this climatic contrast make the green lens of Puy a unique vintage ... with amazing taste and gastronomic qualities.