Today I’m introducing a new series to you – Cooking with Catholic at Home! More specifically, this Lent, I’m going to be sharing what we are eating on the days of fasting and abstinence and I’m also going to be doing a cook along on Instagram. So follow me over there (www.instagram.com/catholicathome) and we can cook these meals together!
A quick reminder on the rules for Lenten fasting/abstinence straight from the USCCB: “Ash Wednesday and Good Friday are obligatory days of fasting and abstinence for Catholics. In addition, Fridays during Lent are obligatory days of abstinence. For members of the Latin Catholic Church, the norms on fasting are obligatory from age 18 until age 59. When fasting, a person is permitted to eat one full meal, as well as two smaller meals that together are not equal to a full meal. The norms concerning abstinence from meat are binding upon members of the Latin Catholic Church from age 14 onwards.”
Just a forewarning – you are going to see a lot of soup. Main reasons: It’s freaking cold here and I like soup. But on a practical level, soup is also really easy for days of fasting when you are cooking for a wide variety of ages that includes people who are required to fast and those who are not. In our family, my husband and I don’t necessarily take the same meal to be our “one full meal” – so soup can also be really easy to accommodate that without having to make separate meals.
So let’s get started! For Ash Wednesday we are making lentil soup. I’m adapting this recipe from Recipe Tin Eats that I came across on Pinterest! Here is the link to the original: https://www.recipetineats.com/lentil-soup/.
Seven years ago I totally would have scoffed at a recipe for Lentil soup. Assuming that lentils were gross and unwilling to ever give them a try because the word Lentil just sounded gross in my mind. Then I met my husband who was, at the time, a Vegan and Progresso’s Lentil soup was a staple in his pantry. Not to say that the Progresso soup is what turned me into a Lentil soup lover, but, being around a Vegan really widened my horizons to new foods and today many of my favorites are things that we used to make together during his Vegan days. Even though he isn’t Vegan anymore, Dakota still hates most seafood, which means the popcorn shrimp that was a Lenten staple at my house growing up is not going to fly. Lentil soup, however, is well tolerated.
PS – I can’t stand it when I have to scroll through a thousand pictures to get to the recipe, but I still like having the pictures. So I’m posting the recipe all together with the pictures below. Let me know if this is a terrible idea and you want me to do it like a normal person. 🙂 #notafoodblogger
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, chopped (about 1 1/4 cups)
- 2 celery ribs, chopped (about 1 1/4 cups)
- 2 cups dried lentils, green or brown, rinsed and drained
- 14 oz crushed tomato
- 6 cups vegetable or chicken stock/broth
- 1/2 tsp each cumin and coriander powder
- 1 1/2 tsp paprika powder
- 2 dried bay leaves
- 1 lemon (zest + juice)
- Salt and pepper
Ok, so first things first – get your olive oil heating up in the pan. Once that is hot you can add your onion and garlic and let those sweat for about 2 minutes. Next, you’re going to add your carrots and celery and saute for about 10 minutes. Take your time here and go med/low and slow. This is going to give you the best flavor!
Once the vegetables are sauteed you’re going to go ahead and add everything else (except the lemon!). Don’t forget to rinse and drain your lentils (I totally almost forgot!). Increase the heat to bring to a simmer. Once you’ve got a simmer place the lid on and turn down to medium/low. Allow that to simmer for 35-40 minutes.
Note: There may be some “scum” that comes to the surface during cooking. It’s going to look like some weird orange colored bubbles. It’s from the lentils – just scrape off and discard. 🙂
If you want to thicken your soup you can give it a couple whirls with an immersion blender. OR if you don’t have an immersion blender (I don’t have one either!) you can take out a few scoops and throw them in your regular blender. Honestly – I skipped this as I thought the Soup was just fine. 🙂
Season to taste with salt/pepper. Add the lemon zest, and add the lemon juice just before serving. You could also garnish with fresh chopped parsley if you so desire! 🙂
Remember the “cook with me” will be happening via Insatstories on Wednesday night! I’ll probably start cooking around 5 pm CST.
If you make this recipe pretty please use the hashtag #cookingwithcatholicathome so that I can see the results! Also don’t forget to be using the hashtag #winatlent, mostly because I just really want to make that a thing! 😉
We’re in this together,
pray for me and I’ll pray for you!