In Christianity, the Great Lent is a 40-day fasting period, observed in reverence of His Lord Almighty's sacrifice for humanity. Lent begins on Ash Wednesday which falls on 17 February 2021, and lasts for six-weeks - up till the night before Easter Sunday which falls on 3 April this year.

During the Lent period, devout Christians commit to the Lent Sacrifice by giving up on luxuries so as to replicate Jesus Christ’s journey into the Desert that lasted 40 days. One tends to give up consuming meat and instead lay emphasis on simpler eating and living styles during this holy period.

Though there are ample vegetarian dishes that are consumed during this time; we present some of the more popular ones below for you to try:

Indian Lentil Soup
Serves 4 to 5
Full of nutrients, this recipe is for one of the easiest and most popular Lent dishes around the globe. Its taste is unlike the regular dal found commonly in Indian homes as it is thicker and doesn’t necessarily need any accompaniments.

lentil-soup

Ingredients
1 cup Masoor dal (Brown Lentil)
1tbs Apple Cider Vinegar
1 onion, chopped
2tbsp Ginger-Garlic paste (preferably made fresh)
3tbsp Jalapenos, chopped and minced
1tsp Coriander leaves
½ tsp Garam Masala
1tsp Jeera seeds (Cumin)
1tsp Red Chilli powder
2-3pcs cloves, crushed
1tsp Rai (Mustard seeds)
4cups vegetable stock
2tbs Ghee
Salt to taste
Water

Preparation
Measure, wash and soak the dal, overnight in water and the apple cider vinegar
In a cooking pot, over medium flame, add the ghee. Once hot add the Rai and jeera seeds
To the pot, add the ginger-garlic paste. Once they are fragrant, add the onions and sauté them till they are translucent
Add the jalapenos and let them cook for half a minute
Wash the soaked dal and add to the cooking pot with the red chilli powder, cloves and garam masala
Add the vegetable stock and let it all come to a boil whilst constantly stirring. Then put the gas on simmer and let it cook for 2- 3 hours, or till the dal is cooked well
Garnish with coriander and serve hot.

Lenten Pretzel
Makes 20pcs
Pretzels are a super popular snack during Lent, luckily they’re easy to make, bake and store! They have become a staple for Lent because of their shape (which resembles hands folded in prayer).

lenten-pretzels

Ingredients
1 ½ cup water, warm (not to hot, about 110F)
1 tbs Honey
2 ¼ tsp Active Dry Yeast
2 cups Maida (All purpose Flour)
2 cups Atta (Whole Wheat flour)
1tsp salt
1 Egg, beaten
Sea salt
White sesame seeds

Preparation
In the warm water add honey and yeast. Stir till the yeast dissolves
Then add 1tsp salt to the water and stir till it dissolves
In a bowl, add the atta and maida through a sieve and mix it. Make a hollow in the centre and add the yeast water
Knead the dough till it stops sticking to the bowl
Place the dough on the working surface and wait for another 5 minutes
Cut the dough into small pieces. Roll each piece into ropes and then twist them into the pretzel shape
On a greased baking tray place the pretzels and brush them with the beaten egg
Sprinkle them with the sea salt or sesame seeds
Bake them at 425 F for 15mins or till golden brown
The fresher the pretzel, the better the taste - so we suggest consumptions within 3 to 4 days
Alternatively, they can last up to a week, when stored in a dry bread container

Raw Banana Coconut Curry

kaalan

Serves 5
For those who miss their fish, during the fast, we’ve got your back! With this recipe we promise you won’t miss your protein one bit. This coconut based curry is best served with Malabar paratha (layered roti / bread made of ‘all purpose flour’).

Ingredients
For Coconut masala
1cup Grated coconut
1 ½ Red Chilli powder
1tsp Dhaniya Powder (coriander powder)
½ tsp Haldi (Turmeric Powder)
¼ tsp Methi Dana (Fenugreek seeds)
¾ cup Water
1 Raw Banana
1 small potato
1Cup Onions, chopped
1tsp Ginger, chopped
1tsp Garlic, chopped
1 Large Tomato, chopped and cubed
2 Green chillies, slit
14pcs Curry leaves or 2 sprigs
½ tsp Rai (mustard seeds)
A pinch of methi dana (Fenugreek seeds)
2pcs Kokum (Gambooge)
2tbs + 1tbs Coconut oil
3 cups of Water
Salt to taste

Preparation
Grind all the ingredients mentioned under Coconut Masala, and set aside
Peel and cut into strips (1inch length) the potato and the banana
In a pan, heat the coconut oil and add the rai. Once they splutter add the methi dana
After a few seconds, add the chopped onions, green chillies and 6 pcs of the curry leaves. Sauté till the onions become translucent
Then add the ginger and the garlic and sauté till they become fragrant
Add the banana and the potato slices along with the tomato
Cook till the vegetables become soft
Add the coconut masala paste, the kokum, water and salt
Cover and cook till the vegetables are well done and start giving out oil
Add the remaining curry leaves and 1 more tablespoon of coconut oil
Mix the curry and let it cook for another 15 minutes
Garnish with Coriander and serve hot.

Semolina Pudding with Dry Fruits
Serves 5 to 8
A light and delicious dessert that everyone will love, this Pudding is a take on the yummy North Indian dessert - sooji ka halwa. With the addition of some Orange this pudding will be both sweet and tart at the same time.

semolina-kheer

Ingredients
For the Pudding
2 cups Sooji (Semolina)
½ Vegetable oil
¼ cup Olive oil
¼ cup Walnuts, chopped
¼ cup Pine nuts (or chopped cashew nuts)
¼ cups Raisins
Ground Cinnamon for garnish
For the syrup
4 ½ cups Water
2 ½ cups Sugar
½ cup honey
4pcs cloves
3 pcs of Cinnamon sticks
Peel of 1 whole orange

Preparation
In a saucepan add the water, sugar, honey, cinnamon sticks, cloves and orange peel; to make the syrup. Bring the syrup to a boil and cook for 5 minutes, then lower the flame and continue to cook
In another saucepan, add the oil. Once hot, add the sooji and stir constantly to avoid sticking
Cook till the sooji turns golden brown
Remove the cloves, orange peel and cinnamon sticks from the syrup and add to the sooji. Be careful, as the sooji might splutter out
Add in the try fruits and cook till the sooji absorbs the syrup
Turn off the heat and let the pudding cool off for 15minutes
Sprinkle with cinnamon and dry fruits as garnish and serve once cool.
We really hope you make these recipes and treat your friends and family with simple and filling goodness! Don’t forget to tell us how they turned out

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