A beloved Slovak classic in a modern vegan form. Brown lentils, root vegetables and herbs make up the base, softened with cultured coconut milk and rice milk and finished with a drop of lime for freshness.
- Category
- soup
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
- Nature (Ayurveda)
- tridoshic (vata ↓ · pitta ° · kapha °)
TCM: Lentils and root vegetables are neutral; the acidity and cultured coconut milk are gently refreshing.
Ayurveda: The creamy, gently sour combination is calming and digests well.
Ingredients
Soup (approx. 3.5 kg finished)
- Brown lentils (cooked) – 1.2 kg
- Celeriac – 300 g
- Parsley root – 250 g
- Carrots – 150 g
- Rice milk – 500 ml
- Cultured coconut milk (or plant-based yogurt) – 250 ml
- Vegetable stock – 1.6 l
- Rice vinegar (or lime juice) – 25 ml
- Salt – 15 g (2½ tsp)
- Vegetable oil – 40 ml
Spices
- Dried rosemary – 2 g (½ tsp)
- Ground coriander – 3 g (½ tsp)
- Crushed black pepper – 2 g (½ tsp)
Method
Vegetable base
- Heat the oil in a pot and add the finely chopped celeriac, parsley root and carrots. Sauté for 5–7 minutes until golden.
Spices
- Add the rosemary, ground coriander and crushed black pepper. Stir briefly to release their aroma.
Cooking
- Add the cooked lentils and pour in the vegetable stock. Simmer for 10 minutes so the flavors come together.
Softening
- Pour in the rice milk and cultured coconut milk, stir and simmer another 5 minutes.
Seasoning
- Take off the heat, add the rice vinegar or lime juice and salt to taste. The texture should be creamy, not thin.
Serving
Serve warm, about 350 g per portion, garnished with parsley leaves or a few drops of plant-based yogurt. Goes wonderfully with a slice of sourdough bread.
Key ingredients
- Black (beluga) lentils
- Protein, fibre and iron; low glycaemic index.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
Why it’s good for the body
- Lentils provide plant protein, iron and fiber.
- Root vegetables bring natural sweetish notes and minerals.
- Rice milk and cultured coconut milk soften the flavor and support digestion.
- Herbs and acidity balance the flavor and improve digestibility.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- If you want a thicker soup, blend part of the lentils and return them to the pot.
- Adjust the tang to taste — rice vinegar is gentler, lime is fresher.
- The soup tastes even better after it has rested.