Summary

Ingredients

• 1 tablespoon olive oil
• 1 onion (s), chopped
• 4 clove (s) garlic, finely chopped
• 350 g carrot (s), cut into slices
• 1 celery stalk, cut into slices
• 225 g lentils, red
• 600 ml vegetable stock
• 700 ml water, hot
• salt and pepper
• 150 g pasta
• 150 g natural yohurt, 0.1%, plus 1-2 tablespoons for arnish
• 2 tablespoon parsley, freshly chopped for garnish

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Instructions

1. Heat the oil in a large saucepan. Sauté the onion, garlic, carrots and the celery for about 5 minutes, stirring, until the vegetables are soft.
2. Add the lentils with the broth and the boiling water. Season everything to taste with salt and pepper, heat and let simmer gently for approx. 15 min.
3. In the meantime, bring a second pot of water to the boil and cook the pasta according to the instructions on the package. Drain and set aside.
4. Puree the soup with the hand blender or blender. Then add the pasta, heat everything again and simmer for 2 - 3 minutes. Remove from heat and stir in the yogurt. Possibly season again. Do not let the soup boil anymore, otherwise the yoghurt will flocculate.
5. Sprinkle with parsley and freshly ground pepper, garnish with a little yogurt and serve.
6. 6 P per person