Menu of the day: Potato and lentil soup, lasagna and pie on tap


Potato and lentil soup

Ingrediants :

  • 100 g of lentils
  • 200 g of potatoes
  • 2 carrots
  • 1 celeriac
  • 1 tablespoon of butter
  • Cumin powder
  • Salt and pepper
  • 150 g fresh cream
  • A few leaves of lemongrass


  1. Peel the potatoes, carrots and celeriac and cut into cubes.
  2. Heat the butter, add the lentils and vegetables and brown them
  3. Add 1 liter of water, bring to a boil and simmer for about 15-20 minutes.
  4. Pass the soup through a potato masher or blender, add half of the fresh cream, cumin and pepper.
  5. Pour the soup into bowls or plates, garnish with the rest of the crème fraîche and the lemongrass leaves.


  • 2 onions, chopped
  • 2 cloves of garlic, minced
  • 1 carrot, chopped
  • 4 stalks of celery
  • 3 tbsp. olive oil
  • 600 g of minced meat
  • 2 bay leaves
  • 1 pinch of thyme
  • 1 pinch of oregano
  • 1 pinch of red pepper
  • 1 C. sugar
  • Salt and pepper
  • 800 g of tomato puree
  • 15 cl of water
  • 150 g of grated cheese


  • 3 tbsp. Butter
  • 3 tbsp. Flour
  • 1 cup of milk
  • 1/2 cup fresh Parmesan, grated
  • Salt and pepper


  1. Fry the minced garlic cloves and minced onion in a little olive oil.
  2. Add the chopped carrot and celery stalk, then the meat and brown everything.
  3. Cook until evaporated.
  4. Add the tomato puree, water and aromatic herbs.
  5. Season with salt and pepper, then cook over low heat (one hour)


  1. Melt the butter over medium heat.
  2. Add the flour and mix until smooth.
  3. Add the milk a little at a time.
  4. Stir constantly, until the mixture thickens.
  5. Remove from the heat, season with salt and pepper, add the cheese and mix well.


  1. Preheat the oven to 200 ° C
  2. Grease the lasagna. Put a thin layer of béchamel then sheets of lasagna, bolognese, béchamel and parmesan. Repeat the operation 3 times in a row.
  3. On the last layer of lasagna cover with grated cheese.
  4. Cook for about 30-35 minutes of cooking.

Draft cake

  • 36 butter cookies
  • 200 ml of filter coffee
  • 60 g of sugar
  • 100 g of butter
  • 200 g of chocolate
  • 2 egg yolks
  • 100 g of hazelnuts and almonds

Preparation of the cream:

  1. Beat the egg yolks with the sugar with a mixer until the eggs become clear.
  2. Add the softened butter and work again until you get a cream
  3. Melt the chocolate in a double boiler with a little butter
  4. Put the cold coffee in a bowl
  5. Dip the biscuits one by one in the coffee and arrange them in a pan.
  6. Spread the first layer of cream then garnish with hazelnuts and almonds
  7. Lay out another layer of cookies, then roll out a layer of chocolate
  8. Repeat the previous steps until you have 4 coats
  9. Refrigerate for one hour

What is happening in Tunisia?
We explain on our YouTube channel. Subscribe!

Leave a Comment