Lentil, Potato and Leek Soup

Method

1. Peel the potatoes and cut them into cubes about 1.5 cm.
2. Slice the white part of the leek into rings and sauté in a pan with a drizzle of oil.
3. Add the potatoes, lentils, and cover with water. Cook for 30 minutes.
4. Once cooked, season with salt and chili pepper.
5. Add the green part of the leek.
6. For the crostini: place bread slices with fontina, a pinch of chili pepper, and grill.
7. Serve the soup with a drizzle of good olive oil.