Lentil sauce

1. 

lentil 6 oz (170 g) • water 2.1 cup (500 ml)

Cook sorted and rinsed lentils in a water until semi-soft.

2. 

potatoes 8.75 oz (250 g) • salt 1 tsp • bay leaf 2 pcs • allspice 1 pc • ground black pepper 0.25 tsp • garlic 1 clove

Then add salt, peeled potatoes cut into cubes, bay leaf, allspice, black pepper and garlic. Cook until the potatoes become soft.

3. 

sunflower oil 5.25 tbsp (80 ml) • all-purpose flour / plain flour 2.75 oz (80 g) • ground red paprika 0.5 tsp • water ¾ cup (200 ml) • semi skimmed milk 1,5% 2.1 cup (500 ml)

Cook flour in the hot oil, add ground red pepper and then pour cold water and milk to the roux.

4. 

vinegar 2 tbsp • parsley leaves

Stir the roux well to avoid lumps and pour it into the sauce. Cook for a while. Add to the sauce a little bit of vinegar to your taste and decorate with chopped parsley stems. Serve with fried egg or sausages.