Remove the peel from the onions and garlic and chop finely.
Heat oil in a large saucepan. Sauté onions and garlic in it until hearty. Add the lentils.
Pour in vegetable soup. Stir in curry powder. Simmer gently for 50 minutes with lid on medium heat.
In the meantime, quarter the apples, remove the peel, remove the core and cut into small cubes. Immediately(!) sprinkle with juice of one lemon.
Add the apple cubes to the soup. Bring to the boil again. Season to taste with iodized salt and freshly ground pepper. Stir in sour milk.
Rinse and chop parsley and sprinkle over soup before serving.
Info: One unit contains approximately 244 kilocalories, 13 g egg white, 7 g fat, 33 g carbohydrates and 7 g fiber.
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