Šošovica na Kyslo — Slovak Sour Lentils with Marjoram

General Fast Without Oil Published June 13, 2026

In Slovakia and the Czech lands, lentils cooked "na kyslo" — sour — are a quiet staple, eaten for luck at New Year and for sustenance the rest of the year. Brown lentils simmer into a thick, almost creamy base, then get a sharp lift from vinegar and a roux's worth of flavor, all carried by marjoram and bay. The result is savory, tangy, and deeply filling, the kind of plain food that turns out to be exactly what you wanted.

This version skips the traditional flour-and-fat roux entirely, thickening instead by mashing some of the lentils — which means it works on strict no-oil days as written. On oil days, you can start with a proper roux for extra body. Lentils make this a protein-dense bowl that holds up to hard work.

FASTING LEVEL: Fast Without Oil (adaptable for oil days — see notes)
SERVINGS: 4
TIME: 45 minutes

INGREDIENTS

- 1.5 cups (300g) brown or green lentils, rinsed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 4 allspice berries
- 1.5 teaspoons dried marjoram
- 1 liter (4 cups) vegetable broth or water
- 2 tablespoons white wine vinegar (or to taste)
- 1 teaspoon Dijon or grainy mustard
- 1 tablespoon soy sauce
- Salt and black pepper to taste
- Crusty bread or boiled potatoes, to serve

METHOD

1. Place the lentils, chopped onion, garlic, bay leaves, and allspice in a pot with the broth. Bring to a boil, then reduce to a gentle simmer.

2. Simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are soft and the liquid has reduced to a thick stew. Add a little water if it gets too dry before the lentils are done.

3. Remove the bay leaves and allspice berries. Scoop out about a cup of the lentils, mash them with a fork or blend briefly, and stir them back in — this thickens the dish to a creamy consistency without any fat.

4. Stir in the marjoram, vinegar, mustard, and soy sauce. Simmer for 5 more minutes to let the sourness settle in.

5. Taste and balance: more vinegar for sharpness, more salt for depth. It should be distinctly sour and savory. Finish with black pepper and serve with bread or boiled potatoes.

NOTES

- On oil days, soften the onion in 2 tablespoons oil first, then stir in 1 tablespoon flour to make a roux before adding the lentils for a richer, classic texture.
- The sourness is the whole point — start with 2 tablespoons of vinegar and add more until it sings.
- A spoonful of caramelized onions on top adds sweetness against the sour. Dry-toast extra onion while the lentils cook.
- Leftovers thicken into an almost pâté-like consistency; loosen with broth and re-brighten with a little vinegar.