How to Make a Good Lenten Soup

The 40 days of Lent starts with Easter and initiates a period of time for Christians to make penitence for shortcomings by "giving up for Lent" certain earthly things in life, much as Jesus sacrificed his will to God. Lenten meals are not to include dairy products, meats or fish. In many families it's tradition to make a good Lenten soup to meet the requirement of the season.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 5 onions
• 4 carrots
• 12 leeks
• 2 cups cabbage
• 1 Tablespoon olive oil
• 1 bay leaf
• Pinch of fresh sage
• Quarter pound dried lentils
• 6 carrots
• 6 medium potatoes
• 1 onion
• 1 cup vegetable broth
• 1 teaspoon each, rosemary, sage and garlic

Soup A

1. Gather ingredients for Soup A.
2. Slice up the vegetables, chop them up finely and place them into a pot with the oil, bay leaf, sage and lentils.
3. Add three quarts boiling water to the pot, add salt if desired and simmer for an hour. Strain the mixture and use as a basic Lenten soup.

Soup B

4. Pull together ingredients for "Soup B" version, which offers a bit more taste..
5. Stir enough butter into a pan to brown the carrots and potatoes, then cover the vegetables with vegetable broth before adding in the herbs and spices.
6. Boil mixture and simmer until the vegetables are cooked. You can tell if the carrots and potatoes are done by piercing them with a fork. If they fall apart easily, they are ready.

Tips & Warnings

• A good Lenten soup can contain all your favorite foods minus dairy, meat or fish products.