Šošovicový prívarok – Lentil Prívarok - MLLA # 56

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We have been travelling across Slovakia in these past days for The Culinary ABC of the European Community,  bringing our recipes to Terry of Crumpets & Co.

The Slovak Republic was born by the division with the Czech Republic on January 1st, 1993 and from January 1st, 2009 has adopted euro currancy too.

It's mainlya  mountainous landscape, Carpathian Mountains occupy the northern part of the country and include Tatra Mountains, famous for ski resorts and the highest peak, Gerlachovsky Peak (2,655 m). And this region is crossed by the beautiful blue Danube, whose surrounding plains have become a fertile agricultural land producing wheat, barley, potatoes, sugar beet, fruit, tobacco and grapes.

The automotive industry has undergone a substantial increase in recent years, due to investments of Volkswagen (in Bratislava), Peugeot (in Trnava), and Kia Motors (in Žilina, Zilina Plant).

Famous Slovak personalities are  Štefan Banič, who invented the parachute in 1913, and Andy Warhol, the pop art artist born in America from parents Slovakian.

I've never been in this country and I do not know if ever I will. However I had an au pair girl for about two years, a very sweet girl who gave me really support and help with the last two children. Now she is a mom herself of two beautiful girls and who knows, maybe one day we will meet again.

For Slovakia I tried a quick and easy recipe, perfect for a healthy vegetarian and leguminous lunch.
An ideal entry for Lisa's MLLA #  56, the popular legume event created in 2008 by Susan of The Well Seasoned Cook,  and now managed and organized by Lisa herself: welcome Lisa and good luck for the new Legume Kingdom! Archive, hosts and guideline page can be found now here.

My substitutions marked with *, recipe from Slovac-Republic..

Prívarok is a typical dish of this region, a sort of a soup but with a thicker consistency. It can have many flavors, depending on the choice of vegetables: squash, lentils, beans, potatoes, or whatever. It is very easy to prepare and extremely fast.

Serving 2:

150 g lentils 

a couple of bay leaves

black pepper

extra virgin olive oil

a piece of celery, finely chopped

half carrot, finely chopped

half glass of milk *

a tablespoon of brown sugar **

salt

a tablespoon of flour

two tablespoons of apple vinegar

* oat milk

** a tablespoon of concentrated apple juice

Cook the lentils with the bay leaf, celery and carrot, a spinkle of pepper and a pinch of salt until they become tender, about 20-30 minutes.
In a small bowl mix oil, flour and milk; when well mixed add it to lentils and cook a few minutes at low heat until the preparation will tend to thicken.
Add sugar (or apple juice) and vinegar to get the sweet and sour taste.
Usually served with baked sausage, beef, fried egg and bread.