Optional:
1. Preheat the oven to 180°C.
2. Rinse and peel the kohlrabi. Cut off the cap and cook them for 10 minutes in lightly salted water. Remove the kohlrabi from the water and let them cool. Remove the flesh and cut into small cubes or put through a blender.
3. Peel the shallot and garlic and chop finely. Heat a dash of olive oil in a pan and fry the shallot with the garlic. Add the flesh of the kohlrabi and continue to cook. Then add the spinach and season with salt and pepper. Remove from the heat and crumble the feta over the top.
4. Coarsely chop the nuts and brown them in a dry pan. Add the nuts to the mixture as well and stir briefly. Spread the mixture over the kohlrabi.
5. Put the hats of the kohlrabi back on and cook in the oven for 15 minutes.
6. Cook the lentils until tender in the broth.
7. Optional: In a saucepan, bring the wine with the bay leaf to a boil. Reduce by half. Remove the bay leaf, add the cream and bring back to a boil. Season with salt and pepper. Add the butter in clumps and blend to a frothy sauce.
8. On each plate, spoon some of the lentils and a stuffed kohlrabi. Top with the sauce.
For those who like it, add a piece of meat.
*Thanks to Libelle lekker for the inspiration
