Snow White's nutty and spicy kohlrabi soup

Ingredients for 8 servings:

• 800 g kohlrabi
• 1 bunch of radishes
• 2 m.-sized potatoes
• 1 onion(s)
• 3 tbsp rapeseed oil
• 3 tbsp olive oil
• 1 pinch of pepper
• 1 pinch of chili
• 1 pinch(s) cumin
• ½ tsp, crushed paprika powder, hot
• 750 ml vegetable stock
• 150 g sour cream
• Salt
• nutmeg
• 1 cup beluga lentils
• 1 small garlic clove(s)
• 3 tbsp sesame seeds

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

vegetarian, GLYX

Cook the beluga lentils in twice the amount of water for 20 minutes. Drain the cooking water. Wash, trim, and dice the kohlrabi and potatoes. Finely chop the tender kohlrabi leaves, if desired. Wash and trim the radishes, and dice half and thinly slice the rest. Finely dice the onion and garlic. Heat 2 tablespoons of rapeseed oil in a soup pot and sauté the onion until translucent. Sauté the radish cubes with the onions, pepper, chili, paprika, and cumin. Stir in the kohlrabi and potato cubes and deglaze with the vegetable stock. Cook everything for about 15 minutes until soft. Meanwhile, return the pot with the lentils to the heat. Sauté 1 tablespoon of olive oil and finely chopped garlic with the lentils. Turn off the heat and let the radish slices simmer with the lentils. Add the sour cream and a pinch of nutmeg to the soup and puree everything, then season to taste. Serve on plates and garnish with a tablespoon of the lentils and a few sesame seeds. If you like the intense aroma of sesame seeds, you can toast them in a dry pan.