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🍲 Creamy Leek and Cheese Soup with Lentil Crunch

499 kcal · 30 min · 4 servings

Ingredients

• 120 g brown lentils
• 2 stalks leek
• 250 g large potatoes (2 large potatoes)
• 3 tbsp rapeseed oil
• 800 ml vegetable broth
• 150 g mountain cheese (45 % fat in dry matter)
• 200 g cooking cream
• salt
• pepper
• 0.25 tsp dried marjoram
• 0.25 tsp ground cumin
• 30 g hazelnut kernels (2 tbsp)
• 2 tbsp balsamic vinegar

Instructions

1. 1. Place the lentils in a pot and cover them with three times their volume of boiling water.
2. 2. Cook the lentils for about 30 minutes.
3. 3. Pour the cooked lentils into a colander and let the water drain off.
4. 4. Wash the leek thoroughly and slice it into thin rings.
5. 5. Separate the green leaves from the white part of the leek and set the green parts aside.
6. 6. Peel the potatoes and cut them into small pieces.
7. 7. Heat two tablespoons of oil in a large pot.
8. 8. Add the white leek rings and the potato pieces to the hot oil.
9. 9. Sauté the vegetables over medium heat for three to five minutes.
10. 10. Pour the broth over the vegetables in the pot.
11. 11. Let the soup simmer over low heat for 15 minutes.
12. 12. Grate the cheese finely while the soup is cooking.
13. 13. Stir the cream and the grated cheese into the hot soup.
14. 14. Puree the soup with a hand blender until it is completely smooth and creamy.
15. 15. Season the soup with salt, pepper, marjoram, and cumin to taste.
16. 16. Heat the remaining oil in a separate frying pan.
17. 17. Chop the hazelnuts coarsely.
18. 18. Fry the chopped hazelnuts together with the reserved green leek leaves in the pan for about five minutes over medium heat.
19. 19. Mix the drained lentils with the nut and leek mixture.
20. 20. Season the lentil mixture with salt, pepper, and vinegar.
21. 21. Add the seasoned lentil mixture as a topping to the finished soup.

Nutrition per serving

• kcal: 499
• Protein: 25 g · Fett/Fat: 30 g · Carbs: 32 g