Wash the lentils and soak in 1 1/2 litres of water overnight. Drain the lentils, collect the soaking water. Clean, wash and finely dice the soup greens. Cut cabanossi diagonally into slices. Heat clarified butter in a pot. Sweat the soup greens. Sprinkle with sugar and let it caramelize.
Add cabanossi and lentils and sweat them on. Deglaze with soaking water and boil for 30 minutes. Season with salt and pepper. Wash the marjoram and dab dry. Pluck the leaves, except some for garnishing, from the stalks and chop finely. Sprinkle marjoram into the stew and fold in. Pour the stew into small bowls, add 1 tablespoon of crème fraîche to each bowl, sprinkle with coloured pepper and garnish with marjoram