Cheese and Leek Soup with Lentils

Ingredients

• 120 g Berg lentils
• 2 stalks leek
• 250 g large potatoes (2 large potatoes)
• 3 tbsp Rapeseed oil
• 800 ml vegetable broth
• 150 g Berg cheese (45% fat in dry weight)
• 200 g cooking cream
• Salt
• Pepper
• 0.25 tsp dried marjoram
• 0.25 tsp ground cumin
• 30 g hazelnuts (2 tbsp)
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Cook the lentils in 2.5 times the amount of boiling water for about 30 minutes. Then drain.

2. 2.

   Meanwhile, clean, wash and slice the leek into fine rings; set aside the green part of the leek. Peel and cut the potatoes into pieces.

3. 3.

   Heat 2 tbsp of oil in a pot. Sauté the white parts of the leek and potatoes in it for 3-5 minutes over medium heat. Pour in the broth and simmer on low heat for 15 minutes. Grate the cheese while doing this.

4. 4.

   Add cream and cheese to the soup and purée everything with an immersion blender. Season the soup with salt, pepper, marjoram and cumin.

5. 5.

   For the garnish, heat the remaining oil in a pan. Roughly chop the hazelnuts and fry them with the reserved leek greens for about 5 minutes over medium heat. Mix the lentils with the nuts and leek greens, season with salt, pepper and vinegar and add to the soup.