Ingredients for 4 servings

150 g brown lentils
1 bayleaf
1 large onion
2 carrots, approx. 200 g
1 parsnip, approx.150 g
¼ celery, approx. 150 g
1-2 tbs rapeseed oil
1.2 l vegetable stock
1 sour apple
salt, pepper
1 bunch parsley
120 g mature Emmentaler AOP

Star of the dish

Cook the lentils and bayleaf in plenty of water for 30-45 minutes until soft. Chop the onion finely. Peel the vegetables and cut into cubes or slices approx. 1.5 cm in size. Brown the onion and vegetables in hot oil for approx. 10 min. Add the stock, cover, and leave to simmer for approx. 15 minutes.

Drain the lentils and add to the soup without the bayleaf. Pour a quarter of the soup into a high-sided pot and puree with a hand blender. Pour back into the pan. Cut the apple into small cubes, add to the soup, and leave to simmer for 2-3 minutes. Season with salt and pepper. Finely chop the parsley and sprinkle over the soup.

Use a Y-peeler to cut shavings of Emmentaler AOP and serve with the soup.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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