Lentil soup with leeks and parmesan
½ cup coral lentils
½ sweet potato
Salt and pepper
1 teaspoon dried parsley, celery, lovage and savory
1 pinch of garlic powder, ground nutmeg and Espelette pepper
20 g parmesan
1 tablespoon ghee (or butter)
Walnut oil (or other tasty oil)
In a saucepan, bring a liter and a half of water to the boil. Rinse and peel all vegetables. Cut into chunks and dip in the boiling water. Rinse the lentils in a colander and add to the soup. Simmer over low heat, covered. Season with all the spices a few minutes later.
When the vegetables are tender, add a little oil and tip in the ghee. A minute later, remove the pan from the heat. Flavor it with parmesan cheese and mix to a smooth consistency with a hand blender.
Serve the lentil soup hot, garnished with croutons. Accompany it with a bowl of grated parmesan, should someone want some more.