Cream of lentils with hazelnuts and cheese
½ mug of coral lentils
1 large carrot
1 slice of celeriac
½ teaspoon dried celery, parsley, onion and thyme
1 sprig of fresh thyme
½ teaspoon ground cumin
Salt and 5 pepper mix
60 g freshly roasted hazelnuts
Butter and olive oil
Rinse and peel the vegetables. Cut into large pieces. Tip the lentils and vegetables in a saucepan, cover with 1 liter of salted boiling water and bring back to a boil. Season with all the dry spices. Reduce the heat and simmer gently for about 20 minutes.
When the vegetables and lentils are well cooked through, add the fresh thyme leaves, a knob of butter and a drizzle of olive oil. Give a good grind of 5 pepper mix over the soup and remove the saucepan from the heat. Discard the skin from the hazelnuts (if home roasted). Save some for decoration and put the rest in the soup. Then blend until smooth.
Serve the cream of lentils and hazelnuts garnished with a spoonful of cheese spread and a few chopped hazelnuts.