### Ingredients<\/p>\n
– **Servings:** 6<\/p>\n
#### Main Ingredients<\/p>\n
– **Puy Lentils:** 300g
\n– **Onion:** 1 unit
\n– **Carrot:** 1 unit
\n– **Hazelnut Oil:** 1 tsp
\n– **Water:** 1.5 liters
\n– **Bouquet Garni:** 1 unit
\n– **Morteau Sausage:** 1 unit
\n– **Salt:** (use sparingly as the sausage is already salty)
\n– **Pepper:**
\n– **Cr\u00e8me Fra\u00eeche:**
\n– **Young Cantal Cheese:** (for garnishing)<\/p>\n
### Total Time<\/p>\n
– **30 minutes**<\/p>\n
### Prep Time<\/p>\n
– **10 minutes**<\/p>\n
### Cooking Time<\/p>\n
– **20 minutes**<\/p>\n
#### Cooking Steps<\/p>\n
1. **Start Prepping:** Peel and thinly slice the onion. Saut\u00e9 it in a pot with hazelnut oil until it turns golden.<\/p>\n
2. **Add Carrots:** Peel the carrot, cut it into rounds, and add it to the onion in the pot.<\/p>\n
3. **Combine Ingredients:** Pour in the water, add the lentils, bouquet garni, and Morteau sausage to the pot.<\/p>\n
4. **Season and Cook:** Lightly salt the mixture, then cover the pot. Cook on medium heat for 20 minutes if using a pressure cooker, or 35 minutes in a regular pot.<\/p>\n
5. **Blend the Soup:** Once the lentils are fully cooked, remove the sausage and bouquet garni. Blend the soup until it achieves a smooth, creamy consistency.<\/p>\n
#### To Finish<\/p>\n
– **Prepare the Sausage:** Peel the cooked sausage, slice it into rounds, then cut these rounds into large cubes.
\n– **Final Seasoning:** Taste the soup and adjust the seasoning as needed. Serve hot, garnishing each bowl with sausage pieces, diced Cantal cheese, and a dollop of thick cr\u00e8me fra\u00eeche.<\/p>\n\n\n