Leek and Lentil Stew with Croutons

Ingredients

• 2 stalks leek
• 100 g Red lentils
• 1 Red Onion
• 2 tbsp germ oil
• 1 tsp coriander seeds
• 1 tsp cumin
• 1 bay leaf
• 1.5 cups vegetable broth
• Salt
• ground pepper
• nutmeg
• 1 pinch cayenne pepper
• 2 slices toast bread
• 2 tbsp butter
• 200 g Sour Cream
• 1 tbsp balsamic vinegar

Instructions

1. 1.

   Wash lentils thoroughly under running water in a sieve.

2. 2.

   Wash, trim and slice leeks into rounds.

3. 3.

   Peel onions, halve lengthwise and cut into wedges; sauté in hot oil in a pot, add leeks and lentils, cook briefly, pour in broth and simmer for 15 minutes, season with nutmeg, salt, pepper, and cayenne pepper.

4. 4.

   Remove stems from toast, dice and brown in hot butter until golden.

5. 5.

   Serve the soup topped with croutons, sour cream, and balsamic vinegar.