Kurdish Soup - cooking recipe

Ingredients

1 kilo (2 lb.) eggplant, peeled and cubed
1 to 2 large tomatoes, chopped
paprika
1 to 2 Tbsp. flour
dried mint
broth or bouillon with water
1 onion
green pepper
1/2 kilo (1 lb.) yogurt
1 1/2 c. green lentils
2 to 3 cloves garlic

Preparation

Boil lentils until soft.
Soak eggplant in salt water.
Fry chopped onion in butter.
Add eggplant, tomatoes, pepper, paprika and garlic.
Cook until raw smell of eggplant is gone.
Add broth or bouillon with water. Beat flour and yogurt.
Add to the soup, then add lentils.
Add dried mint.
Can be served warm or chilled.