Instructions

First, cook the lentils in water. When almost cooked, add peeled and diced potatoes and add at least 1 tbsp of salt, cleaned and chopped onion, bay leaf, spices (nutmeg and black pepper) and cook until the potatoes are soft.

In milk, mix sour cream (yogurt) with two tbsp of semolina and make a thickening agent.

When the potatoes are cooked, remove and discard the boiled onion, pour the thickening agent into the soup, bring to a boil, add more salt if needed, add 1/2 tbsp of sugar, and finally add a tablespoon of butter.

If it's thick, thin it out with milk, if it's thin, make more milk with semolina as a thickening agent.