Cook the lentils in the vegetable broth. When you have the lentils soaked in water they should not cook that long. Read the instructions on the packaging. Let them drain and set aside.

Chop the onion and cut the tomatoes into cubes. Sauté the diced tomatoes with the onion and garlic. Let simmer for 5 minutes. Now mix the tomatoes, onion and garlic in the blender to make a sauce. Make it spicy by adding the red pepper powder and set aside.

Now cut the peppers into pieces of 2x2 cm. Scrape the carrots and cut thin strips with a peeler. Bake the peppers in the wok, along with the peas and add the carrot strips after some minutes. Let it fry and then add the tomato sauce and lentils.

In a small pan you heat 2 tablespoons of oil with salt, pepper and oregano. Let the oil not become too hot. This oil is used to sprinkle on the yogurt.

Peel the potatoes and grate them with a grater. Beat 3 eggs and season with salt and pepper. Put the grated potatoes in a clean tea towel and press the liquid out. Mix the grated potato with eggs.

Heat 2 tbsp oil in a pan and add 2 tablespoons of the potato-egg mixture into the pan. Bake and when you see that the base gets some color, you turn it over like a pancake. One rosti a person is often sufficient.

Serve the rosti with the vegetables and a spoonful of yogurt sprinkled with herb oil.