150 g lentils (wash it and then soak for 1 hour before use)

1 smaller onion (50-70 g)

2,5 Liters of water

3 cloves of garlic

4 - 5 pcs potatoes (400 g unpeeled corresponds to 354 kcal)

2 pcs Bay leaf

1 ts sweet pepper

1 TS (hilly) plain flour (10 g)

according to taste salt, ground black pepper

150 ml milk 3,5 %

100 ml whipping cream 33 % or sour cream 16-18%

1 TS vinegar

oil

Salt, ground black pepper to taste,

1. Fry the chopped onion in oil until golden.

2. Then add chopped garlic and fry for a short time.

3. Add plain flour and make a batter (roux).

4. Put pot aside to little decrease temperature and sprinkle with 1-2 ts of sweet paprika, add water (3-5 dcl) and mix well with a whisk.

5. Next, add the rinsed lentils, which we soaked for an hour before cooking. Add a bay leaf and cover with hot water (2 liters) . Bring to a boil.

6. Add diced potatoes to the soup and cook until soft. Towards the end, season with salt and ground black pepper.

7. Mix the milk with the cream and pour it into the soup. Boil it for a short time on a low flame.

8. Set the soup aside, season with vinegar and serve. Enjoy!

9. After eating, soup must be cooled down and placed in fridge as contains cream. And it can be used for 2-3 days.

Bon appetite