Rinse kohlrabi, remove peel, set kohlrabi greens aside.
Make kohlrabi in enough salted water for 15 min.
Cut spring onions into thin slices.
Finely chop garlic, sauté in hot fat until translucent. Add lentils, steam briefly, deglaze with vegetable soup. Cover and cook for 8-10 minutes. 1 minute before the end of the cooking time, add one third of the spring onions. Put the lentils aside.
Remove kohlrabi from water and quench. Hollow out the tubers. Stir through 3/8 quart vegetable water and crème fraîche and pour into an ovenproof dish. Chop the hollowed out kohlrabi flesh, add half to the mold with the remaining spring onions.
Fold the remaining kohlrabi pieces and 60 g cheese into the lentils, fill the vegetables with them and place them in the mold. Sprinkle with the remaining cheese.
Bake at 200 °C for about 30 minutes. Season the sauce with salt and freshly ground pepper, arrange everything on a platter and garnish with kohlrabi leaves.
It goes well with long-grain rice.
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