Celery and lentil soup with merguez sausage

Ingredients for 2 servings:

• 100 g lentils
• some rapeseed oil
• 100 g onion(s), peeled
• 500 ml meat broth, strong
• 250 g Celery, cleaned
• 150 g potatoes, peeled
• 2 merguez, approx. 80 g each
• 2 tbsp, heaped cheese, grated, spicy
• 75 g natural yogurt
• 100 g apples, sour (e.g. Elstar), peeled, cored
• Salt and pepper from the mill
• 2 tbsp parsley, freshly chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Finely dice the celery, onions, and potatoes. Heat a little oil and fry the onions until light brown. Add the broth and lentils. Simmer gently for about 40 minutes. Then stir in the celery and potatoes and cook for about 10-15 minutes, until the celery is tender. Meanwhile, slice the merguez. First, slice the apple into wedges, then thinly slice. Mix the yogurt with the grated cheese, then add to the soup along with the apple pieces and sausage. Bring everything to a boil briefly, season with salt and pepper, and serve with freshly chopped parsley.