I’m thinking about doing a full meat-free and poultry-free Lent this year. I used to do it every year. I think the last time I did it for the full 40 days was in 2007.
Anyone else doing Lent?
I’ll probably make Calamari with rice for Ash Wednesday.
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I make torrijas with brioche.
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It is similar, the Dough is enriched with Butter, sometimes Milk as well, Sugar or Honey and Lemon & Orange Zest
It makes me laugh that Leah Chase’s Gumbo z’herbes has so much meat. The recipes I came across when I was first learning about this type of gumbo was that it was meatless for lent
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Yep.
A lot of people, including some chefs, don’t get the symbolism behind some dishes.
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Fakkes/ lentil soup, from Greek Cooking for the Gods by Eva Zane.
Lentils, onions, carrots, celery, bay leaf, oregano, tomato paste, olive oil, black pepper, salt, and red wine vinegar.
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This is my go-to way of making lentil soup too. Though being me, I need to add jarred red pepper paste or Aleppo pepper because I crave that flavor component.
Minus the broth, I also like lentils prepared this way as a side with roast chicken (that version might not be Lenten enough because of the meat).
You might remember that I like to be extra with the soup garnishes: a splash of balsamic or a squeeze of lemon at the table. We’ll also add chopped fresh parsley and maybe a dab of Greek yogurt or labne if you want. ETA: A drizzle of olive oil atop your bowl at the table does not go amiss.
Can you tell we like lentil soup at our house?
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I can! LOL.
We don’t cut back on meat too much these days. Mostly fish on Fridays, and no Easter candy before it’s actually Easter. LOL
I like to keep vinegar and lemon juice handy at the table, to add punch as needed. 
I bought my first Calabrian pepper sauce recently, and I’ve been adding that to some dishes, but not to the lentils yet.
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I’ll bet that Calabrian pepper sauce would be just delicious with the lentils.
And I forgot to add (now corrected) that sometimes we add a little olive oil to our soup at the table. I didn’t add that sometimes I pop in a bunch of frozen or fresh spinach as well because then it might not be considered the same soup anymore.
That lentil soup is such a great canvas for flavoring the way you like it.
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I avoid fast foods like the plague, save for one sandwich: Culver’s Walleye. Gol dang if that isn’t the best fast food on the market!
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