Slice the leek, peel and dice the carrot and celeriac, peel and halve the onion.

Peel 2 cloves of garlic, crush one and finely dice the other.

In a large saucepan, combine the leek, carrot, celeriac, onion, and crushed garlic with 5 cups of cold water.

Add the bay leaf, salt, peppercorns, cloves, parsley stalks, and thyme to the saucepan.

Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.

While the soup base simmers, heat the olive oil in a separate saucepan.

Sauté the diced garlic in the olive oil for 1 minute.

Add the red lentils, tomato puree, and marjoram to the saucepan with the garlic and sauté gently for 2 minutes.

Pour the contents of the first saucepan (soup base) into the saucepan with the lentils and vegetables.

Add the savory or sage sprigs tied together to the soup.

Bring the soup to a boil, then reduce heat and simmer over low heat for 10 minutes, stirring frequently.

Add the finely sliced celery to the soup and simmer for 5 minutes.

Remove the savory or sage sprigs from the soup.

Add the halved cherry tomatoes to the soup.

Season the soup with salt, black pepper, and a pinch of sugar.

In a bowl, mix the horseradish sauce and lactose-free sour cream.

Ladle the soup into bowls and spoon a dollop of horseradish cream on top.

Garnish with fresh marjoram sprigs and serve.