Wash the lentils, drain in a sieve and cook in vegetable stock for 25-30 minutes.
Clean, peel, quarter and thinly slice the celery. Peel garlic and cut into small pieces. Wash tomatoes and grate them dry. Wash parsley, shake dry, pluck off leaves and chop finely.
Heat olive oil in a frying pan. Fry the celery for 2-3 minutes while turning. Add garlic and fry for about 3 minutes. Add tomatoes
Season with salt and pepper and sprinkle with parsley. Take the vegetables out of the pan, catch the broth and mix with lemon juice, season with salt and pepper.
Pour lentils into a sieve and drain well. Wash apple, grate dry, quarter and remove core. Cut quarters into thin slices. Celery, tomatoes, lentil