serves
4
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 cup lentils, rinsed
- 2 litres chicken or vegetable stock
- ¼ white cabbage, shredded
- 2 carrots, diced
- 1 leek, sliced into 5 mm rounds
- 2 potatoes, diced
- 2 sticks celery, diced, plus celery leaves for garnish, optional
- 4 diots fumés de Savoie (smoked Savoie sausages), cut into 1 cm slices
- 2 cups white haricots beans, soaked for 8 hours
Instructions
- Heat olive oil in a soup pot. Sauté onions and garlic until softened but not coloured.
- Add the lentils and the stock. Bring to the boil then cook for 10 minutes.
- Add the rest of the vegetables except the haricot beans. Add sausages. Simmer for another 10-15 minutes until lentils and vegetables are cooked.
- Stir in the haricot beans. Add some more water if needed. Bring to the boil, then turn down to a simmer. Cook for 5 minutes or until beans are tender. Season with salt and pepper stir in celery leaves for garnish (optional), then serve immediately.
Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
