Quick lentil soup with apple

Ingredients for 4 servings:

• 1 bunch of soup vegetables (leek, carrot, celeriac)
• 1 apple
• 1 tbsp lemon juice
• 250 g lentils, red
• ½ tsp marjoram, dried
• 1 tbsp vegetable broth, instant
• 2 tbsp balsamic vinegar, light
• salt and pepper
• 1 cup sour cream
• 1 pack of Mettenden (as needed)
• Olive oil or frying fat

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Slice the leek into thin rings, wash, and drain. Peel the carrot, celery, and apple and coarsely grate them. Immediately stir in the lemon juice. If desired, add the Mettenden sausages, which you slice and fry in a large pot with a little cooking fat or olive oil. Sauté the leek and the carrot/celery/apple mix for about 2 minutes. Add the lentils and marjoram, deglaze with 1 liter of water, and stir in the broth. Bring to a boil and simmer for about 10 minutes. Season the soup with salt, pepper, and vinegar, and serve with a dollop of sour cream.