Lentil vegetable soup

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.