by Rossella



  • 150 g of peeled red lentils Amìo
  • 3 spring onions
  • 1 clove of garlic
  • 40 g of 00 flour
  • 50 ml of extra virgin olive oil
  • 1 litre of filtered hot vegetable broth
  • 500 g of thick whole milk yoghurt
  • 1 egg


  • dried chili pepper
  • coarsely chopped up parsley
  • marjoram leaves
  • mint leaves


  1. Rinse the lentils properly and finely chop up the white part of the spring onions and of the garlic.
  2. Immerse the lentils into the water in a large pan. Bring to boil, then cover and simmer for 8 minutes. Drain, put aside and keep them warm.
  1. In a second pan, toast the flour in the hot olive oil, stirring well with a wooden spoon, then add the half of the hot broth at a slow trickle, constantly stirring for 3-5 minutes on moderate heat until you get a well blended mixture.
  2. At this point add the chopped up spring onions and garlic and, the yoghurt well blended with the egg at a slow trickle, constantly stirring on low heat.
  1. Stir continuously, seasoning for a few minutes, then serve, dividing the soup and lentils into individual dishes, and adding the mint and marjoram leaves, the chopped up parsley and the sliced green part of spring onions, at your taste.
  2. Complete with a little olive oil and chopped up dried chili pepper at your taste.

Author and Photographer of: rossellavenezia.com

Rossella is originally from Marche and Basilicata. She lives in Rome, but often travels around with her suitcase (and camera!) in her hand.
She is an architect, photographer, author and cook and has a special interest in landscapes and the environment.
She loves exploring the bond between food products and their origin and making dishes that bring back memories of her childhood and of the many women in her family who contributed to her passion for cooking.
She has great respect for natural ingredients and firmly believes in the role that cuisine and people play in protecting and preserving the environment in which we live.
She has a passion (which is not actually a secret) for pastry and baking.
She loves writing (as well as reading!) but above all, since she was a child she loves to talk! She talks about her gastronomic adventures and much more in her blog: Vaniglia, storie di cucina.