Red lentil and potato soup

Ingredients, 2 servings:
1 small chopped red onion
1 sliced garlic clove
2 tbsp tomato puree
½ tbsp olive oil
200 g diced potatoes
1½ dl dried red lentils
7½ dl broth
½ tsp oregano

Saute onion, garlic and tomato puree in the oil. Add potatoes, lentils and broth and let cook for about 10 minutes. Season with a little oregano.