Petit savory with lentils at Cookeo Ingredients: 2- carrots- 1- onion- 2- cloves- 1 cube of- beef stock- 600 g of- petit savory (loin, rib, possibly blade)- 350 g of- green lentils- 2- Montbéliard sausages- 1- bouquet garni salt and pepper.
Utensils： Essential - 1 Cookeo Infinity from Moulinex - Buy
Total time:
1h20
Preparation:
20 min -
Cooking:
1 h
Phase 1
If necessary, desalt the meat by soaking it for 2 hours in cold water, changing the water 4 times.
Phase 2
Place the meat cut into pieces in the bowl, pepper, then cover with water and simmer in your Cookeo on “pressure cooking” mode / 45 min. Reserve, then empty the tank (no need to rinse it).
Phase 3
Peel the carrots and cut them into large pieces. Peel the onion, then stud it with cloves.
Phase 4
Pour the lentils, the crumbled cube, the onion, the bouquet garni and the carrots into the bowl. Place the meat, the pricked sausages, crumble the broth, cover with water, pepper and start cooking on the “pressure cooking” mode / 15 min.
Phase 5
Remove the onion and serve hot.
Utensils： Essential - 1 Cookeo Infinity from Moulinex - Buy
Total time:
1h20
Preparation:
20 min -
Cooking:
1 h
Phase 1
If necessary, desalt the meat by soaking it for 2 hours in cold water, changing the water 4 times.
Phase 2
Place the meat cut into pieces in the bowl, pepper, then cover with water and simmer in your Cookeo on “pressure cooking” mode / 45 min. Reserve, then empty the tank (no need to rinse it).
Phase 3
Peel the carrots and cut them into large pieces. Peel the onion, then stud it with cloves.
Phase 4
Pour the lentils, the crumbled cube, the onion, the bouquet garni and the carrots into the bowl. Place the meat, the pricked sausages, crumble the broth, cover with water, pepper and start cooking on the “pressure cooking” mode / 15 min.
Phase 5
Remove the onion and serve hot.