Linsen-Nuss-Crumble

Ingredients

• 100 g Beluga lentils
• 0.5 tsp ground cumin
• 2 stalks leek
• 1 tbsp Olive Oil
• 60 g almond butter (4 tbsp)
• 1 tbsp balsamic vinegar
• Salt
• Pepper
• 0.25 tsp dried marjoram
• 1 Red Onion
• 60 g ground hazelnuts
• 60 g Butter
• 60 g spelt whole‑grain flour

Instructions

1. 1.

   Cook lentils in 2.5 times their volume of boiling water with cumin for about 30 minutes.

2. 2.

   Meanwhile, trim and wash the leek, cut into ~5 cm pieces. Heat oil in a pot, sauté the leek for about 5 minutes over medium heat. Stir in almond butter and 200 ml water, cook for another 3 minutes. Season with vinegar, salt, pepper, and marjoram.

3. 3.

   Peel and finely dice the onion. Mix onion with hazelnuts, butter, flour, a pinch of salt and pepper to form crumbs.

4. 4.

   Place lentils and then leek into four large oven‑proof glasses or a baking dish. Sprinkle crumbs over the leek and press down. Bake the crumble in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 10–15 minutes until golden brown.