Christmas lentils with cabbage and mushrooms

1. 

sauerkraut- finely chopped cabbage (fermented) 5.25 oz (150 g) • sauerkraut brine 1.1 cup (250 ml) • water 3.2 cup (750 ml) • ground red paprika 1 tsp • salt 1 tsp

Put cabbage in a pot, add cabbage juice and water, paprika, salt and bring to a boil.

2. 

mushrooms 3.5 oz (100 g)

Clean, wash and slice the mushrooms. Add them to the soup and cook for 20 minutes.

3. 

lentils sterilized 8.75 oz (250 g)

Add cooked lentils.

4. 

yoghurt natural 6 oz (170 g) • all-purpose flour / plain flour 1 oz (30 g)

Mix the flour in the yogurt.

5. 

garlic 2 cloves

Add the mixture to the soup together with the cleaned and pressed garlic and overcook.