Place the lentils in a bowl overnight in about three times the amount of water. The next day, drain the water and cover with cling film. After about 2 days the lentils should start to sprout.

Of course, you can also make the recipe with normal lentils and simply continue processing them normally after soaking them in water without letting them sprout.

Cut the onion and spring onion into small pieces.

Heat butter in a pot and fry the onion in it.

Add the lentils and also fry them a little.

Deglaze with balsamic vinegar and pour in white wine. Simmer briefly and add the broth.

Put in tomato paste and stir.

Add rosemary and laurel and put the lid on the pot. Simmer at low heat for about half an hour.

Simply add the parmesan rind.

Add some water if the liquid is already reduced and let it boil for another hour. The total cooking time is about 90 minutes.

When the soup is ready, season with a little salt and pepper. Take out the parmesan. Puree part of the soup with a hand blender and serve with toasted sourdough bread.

If you want it to be even creamier, you can add another tablespoon of cream per portion.