Red lentil soup and cheese toasts

Peel the carrots and dice them small. Wash the leek and slice it into thin rounds. Peel the onion and chop it roughly.

Melt the butter with a drizzle of olive oil in the nonstick skillet over medium heat. Add the chopped onion and cook for 3 min without browning.

Add the diced carrots and leek rounds to the skillet. Stir well and cook for 5 min over medium heat, stirring now and then.

Add the red lentils to the saucepan with 500 ml of cold water. Bring to a boil, then lower the heat and simmer for 15 min, covered. Add a little salt at the end.

In the same skillet as the vegetables, cook the sausages over medium heat for 8 min, turning them now and then so they brown all over.

Drain the lentils if needed and mash them lightly with the wooden spoon to thicken the soup. Add the cooked vegetables to the saucepan and stir well. Taste and adjust the seasoning with salt and pepper.

While the soup simmers, toast the slices of country bread dry in the hot skillet for 2 min per side, until crisp.

Grate the hard cheese right over the toasted bread. Spread half the cheese over two slices and keep the rest for serving.

Divide the soup between two bowls. Add a sliced sausage to each bowl. Serve with the cheese toasts.