For 4 people

1 large knob of butter
1 onion
2 sweet potatoes not too big
1/2 tsp ground cumin
1 l of chicken broth
300 g of Puy lentils
200 g gouda cheese cut into cubes
Salt and pepper, as desired

In a pot, melt the butter over low heat. Add onion and melt for about 3 minutes. Add peeled and diced sweet potatoes and cumin. Continue to sauté for 2 minutes.

Add broth and bring to a boil.

Reduce heat and simmer, covered, for 8 to 10 minutes until potatoes are tender. Mix with a food processor.

Meanwhile, cook your lentils in a pan of cold water (3 times their volume) for about 25 to 30 minutes.

Drain. Stir lentils into sweet potato soup and cook over medium heat for 5 minutes or until heated through.

Remove from heat and stir in cubed Gouda cheese. Add salt and pepper to taste. Ladle the soup into bowls and enjoy.

Find this recipe on :