Flash lentil soup with apple

Name: Flash lentil soup with apple
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Stalk leek (approx. 200 g); 1 (approx. 130 g) Carrot; 125 g Celeriac; 1 (approx. 150 g; e.g. Cox Orange) Apples; 1 TABLESPOON Lemon juice; 1 TABLESPOON Olive oil; 200 g red lentils; 1⁄2 Tsp dried marjoram; 1 TABLESPOON Vegetable broth (instant); 7-10 Tbsp salt, pepper, cumin; 2 TABLESPOONS light balsamic vinegar; 4 TABLESPOONS ripened cream

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

This soup is the ultimate weapon of taste in everyday life: fruity, in 20 minutes on the plate and wonderfully satisfying thanks to the lentils.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Stalk leek (approx. 200 g)
1 (approx. 130 g) Carrot
125 g Celeriac
1 (approx. 150 g; e.g. Cox Orange) Apples
1 TABLESPOON Lemon juice
1 TABLESPOON Olive oil
200 g red lentils
1⁄2 Tsp dried marjoram
1 TABLESPOON Vegetable broth (instant)
7-10 Tbsp salt, pepper, cumin
2 TABLESPOONS light balsamic vinegar
4 TABLESPOONS ripened cream

Directions

1
Clean and wash the leek and cut into thin rings. Peel, wash and roughly grate the carrot, celery and apple. Mix immediately with lemon juice.
2
Heat the oil in a pot. Sauté the leek and carrot mix for about 2 minutes. Add lentils and dried marjoram. Deglaze with 3⁄4 l water. Stir in stock. Bring to the boil and simmer for about 10 minutes.
3
Season soup with salt, pepper, cumin and balsamic vinegar. Wash marjoram, shake dry and pluck off leaves. Serve the soup with 1 dollop of sour cream. Serve sprinkled with fresh marjoram if desired.