A nourishing plant-based prívarok (a thick Slovak stew) of brown lentils and potatoes, both cooked in advance for quicker preparation. It is seasoned with cultured coconut milk, rice vinegar and lime juice, with depth of flavor from blue fenugreek and the khmeli suneli spice blend. It is served with toasted smoked tempeh.
- Category
- main course
- Portion
- 280 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Fenugreek and khmeli suneli naturally warm the body and support digestion.
Ingredients
Lentil prívarok (approx. 2 kg finished)
- Brown lentils (cooked) – 1.1 kg
- Potatoes (cooked) – 700 g
- Cultured coconut milk (or plant-based yogurt) – 400 ml
- Water or vegetable stock – 600 ml
- Rice vinegar – 30 ml
- Lime juice – 30 ml (from 1 lime)
- Ground blue fenugreek – 3 g (1 tsp)
- Khmeli suneli – 4 g (1–1½ tsp)
- Salt – 15 g (2½ tsp)
- Vegetable oil – 30 ml (for flavor and to gently bring the flavors together)
Smoked tempeh (approx. 800 g finished)
- Smoked tempeh – 800 g
- Oil for frying – 40 ml
Method
Prívarok base
- Heat the oil in a pot, add the fenugreek and khmeli suneli and sauté briefly (about 30 seconds) to release their aroma.
Combining the ingredients
- Add the cooked lentils, cooked potatoes and a little water or stock. Stir gently so the potatoes break down slightly and the mixture thickens.
Seasoning and softening
- Stir in the cultured coconut milk, rice vinegar, lime juice and salt. Simmer over low heat for 3–5 minutes so the flavors come together.
Tempeh
- Cut the tempeh into slices or cubes and fry it in oil until golden on both sides (about 5–6 minutes).
Finishing
- Adjust the acidity (with vinegar or lime) and the thickness (with water) as needed. The prívarok should be creamy and gently tangy.
Serving
Serve 200 g of prívarok and 80 g of toasted tempeh on a plate. For garnish, add fresh parsley leaves or a few drops of cultured coconut milk.
Key ingredients
- Tempeh
- Fermented soy — protein plus probiotic potential, easier to digest than tofu.
- Fenugreek (kasuri methi)
- Traditionally supports digestion and blood sugar; a gently bitter aroma.
- Coconut milk
- Plant fat for creaminess without dairy; medium-chain fats.
- Potatoes
- Complex carbohydrates, potassium and vitamin C; a filling side.
Why it’s good for the body
- Brown lentils are a source of plant protein, iron and fiber.
- Tempeh is a fermented soy product high in protein.
- Cultured coconut milk adds healthy fats and softens the flavor.
- Fenugreek and khmeli suneli support digestion and naturally warm the body.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- Don't cook the prívarok for long – the lentils and potatoes are already done; just let the flavors come together.
- For a smoother texture, you can blend part of the prívarok.
- You can swap the rice vinegar for apple cider vinegar if you want a sharper tang.