Cream of Puy lentils and sweet potato soup with Gouda cheese


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

preparation of recipe

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.

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