Summary

Ingredients

• 250 g lentils, red
• 1 bunch soup vegetables (carrot, celery, leek)
• 1 onion (s)
• 1 clove garlic
• 4 medium potato (s), preferably floury, diced
• 0.5 teaspoon ½ oregano, dried
• 1 liter vegetable broth
• 250 g natural yourt
• 1 tablespoon flour
• salt and pepper
• 200 g tomato (s), sieved
• oil
• possibly water

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Instructions

1. Finely chop the soup vegetables, dice the onion, press the garlic.
2. Roast the vegetables in a saucepan in hot oil until golden. Add the lentils and sauté briefly. Pour in the vegetable stock and tomato strains, then add the potatoes. Cook until the lentils disintegrate more or less and the potatoes are done (if necessary, add a little water in between). Add a little oregano. Mix the yogurt with the flour and mix into the soup. Do not cook anymore, but let it stand for a few minutes.
3. Serve with flatbread.
4. Tip: It tastes good if you also add fried summer vegetables such as zucchini, aubergines or peppers or a few cubes of solid sheep`s cheese as a filler.