Rinse the leek, cut into slices. Rinse the lentils thoroughly and bring to the boil with the water. Cut the vanilla pod lengthwise and add with fennel seeds, bay leaf and leek. Stew gently for twenty minutes. Remove the vanilla pod. Add salt and season with pepper and cayenne. Finish fifteen min.
Remove skin from Jerusalem artichoke and cut lengthwise into fine slices. Roast in oil for five min until crisp, season lightly with salt.
Fill the soup into soup cups, garnish with the Jerusalem artichoke chips and cilantro.
Potato slices can also be used instead of Jerusalem artichokes.
Related Recipes:
Pheasant Breasts with Jerusalem Artichoke and Champagne CabbageFor the pheasant breasts with Jerusalem artichoke and champagne cabbage from the pheasant, remove the breasts...
Fish Skewers on Cream LentilsPeel the onion and finely dice it. Clean or peel and rinse leek and carrots. Cut both into thin strips. Rinse...
Vegetable SoupClean vegetables, remove peel from celery and carrot, drizzle celery with juice of one lemon so that it does...
Spicy Lentil SaladClean, rinse and cut the leeks into thin rings. Heat oil in a saucepan. Sauté leek and lentils briefly...
Cauliflower with Curry LentilsDice onion, sauté in butter (1) until translucent. Briefly sauté lentils and curry. Extinguish with clear...
Spicy Lentil SaladFor the spicy lentil salad, cook the lentils, or drain them from the can and put them in a bowl. Now cut the...
Kiwi Cucumber Vegetables with SalmonPeel and finely dice the onion. Melt the butter and sauté the onion cubes until translucent. Remove the skin...
Potato and Zucchini Gratin with Seconds SteaksFor the Potato and Zucchini Gröstl with Sekundensteaks, first boil the lentils in approx. 500 ml water...
Grandma Hilde’s Potato SoupFor the potato soup, peel and dice the potatoes. Peel and dice onion, peel and chop carrots. Peel and dice...
Peanut Dal with Yogurt CurryFor the peanut dal with yogurt curry, score the tomatoes and blanch in boiling water, peel off the skin. Bring...