A Recipe for Lent

By Pearl Phillip

Lent is a season of reflection, penance, and spiritual discipline observed by many Christians in the lead-up to Easter. It spans 40 days (excluding Sundays) and begins on Ash Wednesday, symbolizing the 40 days Jesus spent fasting and praying in the desert. During this time, individuals often engage in fasting, prayer, and almsgiving as a way to grow closer to God and reflect on personal sacrifices. It’s a period of renewal, self-discipline, and a focus on humility, repentance, and spiritual growth.

Here’s a simple and hearty lentil soup recipe that’s perfect for the Lent season!

Lentil Soup Recipe

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Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric (optional for extra color and flavor)
• 1/2 teaspoon ground coriander (optional)
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 6 cups vegetable broth (or water)
• 1 can (14.5 oz) diced tomatoes (or 2 medium fresh tomatoes, chopped)
• Salt to taste (around 1 teaspoon or to your preference)
• Fresh lemon juice (optional, for serving)
• Fresh herbs for garnish (like parsley or cilantro, optional)

Instructions:

1. Prepare the Lentils: Rinse the lentils in cold water and check for any small stones or debris. Set aside.
2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened. Add the minced garlic, carrots, and celery. Sauté for another 3-4 minutes until the vegetables start to soften.
3. Season the Soup: Stir in the ground cumin, turmeric, coriander, and black pepper. Cook for another minute, allowing the spices to bloom and become fragrant.
4. Add the Lentils and Liquid: Pour in the vegetable broth (or water) and add the lentils, diced tomatoes (with juices), and bay leaf. Stir everything together.
5. Simmer: Bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 30-35 minutes or until the lentils are tender and the soup has thickened. Stir occasionally and check if you need to add more liquid (water or broth), depending on your desired consistency.
6. Finish the Soup: Once the lentils are tender, remove the bay leaf. Taste the soup and adjust the seasoning with salt as needed.
7. Serve: Ladle the soup into bowls. If desired, squeeze a little fresh lemon juice on top and garnish with fresh herbs like parsley or cilantro.

Enjoy your delicious and nutritious lentil soup — perfect for the season of Lent!

Optional add-ins:
You can add spinach, kale, or other leafy greens toward the end of cooking for extra nutrients and color. A dash of chili flakes or a spoonful of tahini can also give the soup a nice twist!

  Lent