16 oz bag of organic green lentils
3-4 potatoes peeled and cubed
2 bay leaves
pinch of cayenne and black pepper
bunch of whole black peppercorns
3-4 cloves of garlic, pressed
1 1/2 tablespoon of flour (I use spelt)
I bigger container of veg sour cream
This recipe comes from my mom who lives in Slovakia.
Soak the lentils overnight. After they soaked, clean the water and cover the lentils with enough water to have room for potatoes too.
Put in the potatoes, bay leaves, whole peppercorns. Cook until potatoes are done.
In the meantime mix sour cream with flour using whisker until smooth in a separate container.
Take a little bit of lentil soup and add to sour cream, mix it well. After that add all the sour cream to the soup whisking the whole time while adding with whisker. This is really important if you don't want to have lumps in your soup.
Add salt, pepper, and pressed garlic. Mix well. If you like your soup more sour, you can add a little of lemon or vinegar. Enjoy!