Red lentil soup with yogurt

Ingredients for 4 servings:

• 250 g lentils, red
• 1 bunch of soup vegetables (carrot, celery, leek)
• 1 onion(s)
• 1 clove(s) garlic
• 4 medium-sized potatoes, preferably floury, diced
• ½ tsp oregano, dried
• 1 liter vegetable broth
• 250 g natural yogurt
• 1 tbsp flour
• salt and pepper
• 200 g tomato(s), pureed
• oil
• possibly water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

summery, filling, vegetarian

Finely chop the soup vegetables, dice the onion, and press the garlic. Fry the vegetables in a pan in hot oil until golden brown. Add the lentils and sauté briefly. Pour in the vegetable stock and passata, then add the potatoes. Cook until the lentils have more or less broken down and the potatoes are tender (adding a little more water if necessary). Add a little oregano. Mix the yogurt with the flour and stir into the soup. Do not boil any further, but let it simmer for a few minutes. Serve with flatbread. Tip: Tastes great with roasted summer vegetables such as zucchini, eggplant, or peppers, or a few cubes of firm feta cheese as a garnish.