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A selection of 100 recipes for Lenten dishes, now you will always know what you can cook and eat in Lent.

Lenten kharcho soup includes rice, potatoes, onions, garlic, nuts, and tomatoes. Kharcho is richly decorated with greenery. It simply smells of sour tomatoes and spicy garlic. You'll lick your fingers!

It is very easy to prepare lean cabbage soup in a slow cooker. The peculiarity of the multicooker is that the vegetables do not boil in it, they remain dense and full of flavor. We will prepare cabbage soup from fresh vegetables.

Lenten dumplings - universal dish, which can be served in broth, fried and served as an appetizer or side dish. I will fry the dumplings and the entire preparation of the dish will take me 30-40 minutes.

Lenten salad with mushrooms prepared from champignons, blue onions, spinach, pine nuts. Dressed with olive oil. The salad turns out fresh, aromatic, satisfying and healthy. Try it!

Lenten borscht with sprat is prepared very quickly and simply. For it you need to chop all the vegetables, fry them, throw them into the pan, add sprat in tomato and cook until tender. You'll lick your fingers!

Lenten pickle with pearl barley you can cook it in less than an hour. The rassolnik turns out rich, satisfying, and sour. The pearl barley will need to be pre-soaked for half an hour. And then it’s simple.

Lenten borscht with mushrooms is a fragrant and bright first course that will delight your home with an abundance of vegetables and different tastes. This includes not only beets and mushrooms, but also cabbage, beans, bell peppers, etc.

Lenten pancakes are easy to prepare. It’s very tasty to serve these pancakes with smoked salmon and a sprig of dill. The dish turns out nourishing, beautiful and should appeal to all potato lovers.

Lean crab salad can be prepared from crab meat or lean crab sticks, add herbs, vegetables, light yogurt to them. It will turn out tasty, satisfying, bright, beautiful and original. Let's try!

Cabbage soup - national Russian dish, delicious and everyone's favorite. Lenten cabbage soup with mushrooms is good for fasting day. They will restore strength and fill the body with vitamin C, which is abundant in cabbage.

Cooking Lenten gingerbread can turn into a most exciting activity. The dough is easy to prepare, they bake quickly, and I recommend coloring the gingerbread cookies with the whole family; children will especially enjoy it.

As you know, avocado is a very nutritious fruit. Therefore, during Lent, when fasting people lack nutrients, I suggest preparing a lean avocado salad. Both tasty and satisfying.

Lenten salad with squid is prepared from ready-made canned squid, fresh vegetables, herbs and spices. This salad is not only tasty, but also healthy. Plus, it's light and fresh.

Lenten borscht is prepared from vegetables in a slow cooker for two hours. It turns out very tasty thick borscht, filled with vegetable aromas. In the slow cooker they open up wonderfully and retain their shape.

If you want chebureks during Lent, don’t despair - they can be prepared with both Lenten filling and Lenten dough. I used lentil filling and it turned out very tasty.

Lenten strudel is prepared without oil. It turns out fragrant pastries with a lot of apple filling, which is ideal for tea drinking. This lean strudel takes about two hours to prepare.

Use this recipe and make these lean cutlets from beans, which no one can distinguish from meat. Very tasty and filling.

Bright, tender and aromatic Lenten carrot cutlets will diversify and decorate your table on fasting days. Tasty and healthy at the same time. I'm sharing the recipe.

Very appetizing lean flatbreads that can be served with almost any dish instead of bread. Simple recipe Lenten flatbreads relevant not only for fasting people, but also for vegetarians.

During Lent, you also sometimes want to treat yourself to aromatic pilaf - and this is quite possible if you replace meat with mushrooms! Recipe lean pilaf with mushrooms - for fast days and not only.

Lenten coleslaw is very refreshing and light. A godsend for those who are losing weight - a minimum of calories due to cucumber and vinegar. It's good to include it in complex side dish to poultry or fish.

If you decide to fast, or just want light, low-fat food, then you should pay attention to this simple recipe. cabbage cutlets Lenten. Tasty and healthy!

Lenten dumplings with two types of filling: turnips and sauerkraut - budget dish, capable of satiating a whole horde of hungry adults. A fantastically tasty dish, despite its cheapness.

Lent is the time to cleanse the body. But what to do if your stomach persistently demands rich soups? The simple answer to this question is Lenten solyanka. Well, how to cook it - read on.

Do everyone's favorite and well-known people need an introduction? Lenten dumplings with potato? Despite the cheapness of the ingredients, dumplings with potatoes are always a hit. I'm sharing the recipe.

If you decide to make pies during Lent, then you will definitely need a simple recipe for Lenten dough for pies. Knead lean dough It’s quite easy for pies - I’ll tell you how.

Lenten pies with potatoes are pies that contradict the laws of physics. You can eat more of them than physically fit into a person. Checked personally. A simple recipe for Lenten pies with potatoes - for you!

Lenten pies with cabbage are classic Russian pies that are usually prepared during Lent, although in principle you can successfully cook all year round. The recipe is extremely simple, worth a try.

Lenten cabbage soup is an excellent hot soup for those who are fasting or just want to have a fasting day. The cabbage soup is prepared simply and from available ingredients, but the results are simply delicious.

If you like beans, then the recipe baked beans with tomatoes you will probably like it and find it useful. A simple way to deliciously cook such a trivial product as beans.

Beet cutlets are an excellent low-calorie recipe for anyone who adheres to healthy eating. They can be served simply with sour cream as an independent dish, or with any side dish.

Prepare light snack from zucchini! I offer Algerian zucchini. Zucchini turns out spicy with a sweet and sour taste. All my friends like it, I recommend it!

The recipe for cooking potatoes in Greek will delight all vegetable lovers. This bright, beautiful and tasty dish will fit perfectly into a vegetarian menu, but it will also be quite appropriate on the table of meat-eaters! :)

Fried potatoes, mushrooms... And also sour cream, and onions, and fresh herbs.. Well, are your mouth watering? Then let's try to cook champignons with potatoes - millet, quickly, very tasty!

The lightest and most quick way preparing beet salad - in this recipe. Minimum ingredients and lots of benefits!

Borscht with mushrooms and beans is a real storehouse of proteins for vegetarians and very hearty dish for those who fast. A classic recipe for borscht with mushrooms and beans - from our table to yours!

Rice with corn in a slow cooker will be an excellent side dish for meat or fish, or a completely independent dish on your everyday table. With a multicooker it’s easy to cook, and it’s a pleasure to eat!;)

This beautiful and bright salad can rightfully be considered off-season, but in the fall, when the tomatoes have not yet lost their summer aroma, it turns out to be especially tasty. White bean salad recipe - for you!

It is simple but bright, beautiful and very delicious salad does not conflict with the requirements of the post, is suitable for dietary nutrition And vegetarian menu. Try it! :)

In fact, this wonderful salad is very similar to a vinaigrette, so this is a wonderful combination of sauerkraut, peas and beets, not only very tasty, but also healthy.

Wonderful tasty and healthy side dish, which is perfect with meat or fish, but at the same time can be an independent dish for every day.

Classic recipe Lenten gingerbread will be useful not only to Orthodox believers, but also to everyone who tries to limit themselves in the consumption of butter dough. Details are in the recipe!

A simple recipe for lean bread in a bread machine is relevant not only on days of fasting - it will be useful to everyone who monitors their health and weight, regardless of the time of year!

A simple recipe for breaded broccoli will enrich your menu with another light and tasty vegetable side dish. With sesame seeds and soy sauce - it's simply magical! :)

Light, tasty and very healthy dish made from carrots is suitable for lovers of vegetarian food, as well as those who fast or watch their figure.

Stewed cabbage with carrots is a universal dish that can be prepared both for holidays and on ordinary days. In addition, stewed cabbage with carrots can be served as a side dish.

Korean potatoes are not a hot dish or a side dish, but a delicious spicy salad. Lovers of everything “spicy” should definitely learn how to cook potatoes in Korean!

I think this recipe for making Lenten bean soup can be useful not only for those observing fasting. First of all, attention to vegetarians, but everyone else is welcome at our table! :)

The recipe for making Lenten pie with jam without eggs and dairy products will be useful to everyone who observes fasts and also monitors their health and weight.

A wonderful seasonal side dish of fresh vegetables that goes perfectly with any meat. You can also use it as an independent dish, in any case it is very tasty.

Vegetable cutlets can't be tasty? In fact, this is far from the case. Try making cabbage zrazy and you will be surprised how appetizing vegetables can be.

A simple, but no less tasty vegetable salad, which will be an excellent addition to meat and poultry dishes. So, the recipe for salad with cabbage and corn is a tasty, light and healthy dish!

For lovers of tasty and healthy food Dedicated to - a simple recipe for salad with mushrooms and champignons with photos!

Beetroot cutlets are a great alternative meat cutlets. Moreover, they are much healthier than the latter!

I offer you a simple recipe for Armenian bean soup lobahashu - tasty, healthy and completely vegetarian! At the same time, it’s so filling that even inveterate meat eaters will appreciate it ;).

I suggest you find out how to cook bell peppers with vegetables, and in your summer menu There will be another tasty and healthy dish!

Carrots with cheese and garlic are a wonderful salad with excellent taste and beneficial properties. Plus, this salad is very easy to prepare.

Solyanka is not only a delicious soup, but also a wonderful cabbage side dish, the preparation of which, if you have a multicooker, turns into a real pleasure!

Probably every housewife has her own signature recipe for eggplant rolls. They wrap so many things in them - carrots, cottage cheese, cheese, herbs, tomatoes! - but my favorite thing is these nut rolls. Try it!

Cooking new potatoes in a slow cooker is easy and simple. This is the first dish that I mastered after buying a slow cooker. It turned out great - delicious potatoes golden color and all in one bowl!

Champignon - indispensable product during fasting. There are many recipes for Lenten dishes made from champignons, and I want to offer you another one - delicious and nutritious soup. Read the recipe!

For light dinner or dietary lunch can be cooked stewed celery with vegetables - a simple and very tasty dish.

Beetroot cutlets are very healthy, tasty and satisfying. This dish will please everyone: from lovers of delicious food to people who want to lose a couple of extra pounds.

Many people love Korean asparagus. But usually the price for this salad on the market is quite high. Let's cook it ourselves! And as much as we want.

I bring to your attention a delicious, fragrant potatoes with vegetables in a pot. You can prepare this dish from what you have in the refrigerator; the ingredients in this version can be replaced with others.

Salads with beans are always appetizing and satisfying. I suggest you prepare a bright salad that will not leave any gourmet indifferent. I promise it will be beautiful and delicious!

When you want not only healthy, but also tasty vegetables, try cooking spicy carrots under the marinade. This dish will be an excellent side dish for meat.

Salad with boiled potatoes Great for a side dish. You can serve it with a meat or fish dish. Or as a snack.

I suggest you cook carrots in tomatoes at home. A universal appetizer - for sandwiches, as a dressing for first courses, and as a sauce for side dishes. And it’s also very tasty, healthy and fast!

Most vegetarians understand vegetables and their beneficial properties better than ordinary meat eaters. This vegetarian broccoli soup recipe was shared with me by a vegetarian friend. Very tasty.

White bean paste is one of the most delicious and healthy snacks I make for my family. The pate contains fresh herbs and lemon juice.

I personally prepare porridge with carrots at home very often; it turns out to be a painfully simple and satisfying dish, so I advise you to try it too. Great for all kinds of salads and cutlets!

Lent is one of the main events of the Orthodox year. Believers prepare for the celebration of Easter by cleansing their souls, thoughts and bodies. You will learn from the article what you can eat during this period and what dishes you can prepare during fasting.

in the post?

In order not to break the fast and prepare a dish allowed on a specific day of abstinence, you need to know which foods are allowed and which are prohibited for consumption. Lent is considered the strictest among the rest. The first and last weeks are especially difficult to comply with.

On the very first day you need to completely abstain from eating. During Lent, cold dishes without vegetable oil are allowed from Tuesday to Friday. Such days are called dry eating.

On Saturday and Sunday, fasting is the least strict. So, in the first week of fasting on these days it is allowed to eat hot dishes seasoned with vegetable oil.

During the remaining 5 weeks of Lent, you should eat this way: dry eating should be observed on Monday, Wednesday, Friday, and hot food can be eaten on Tuesday and Thursday; on weekends, it is allowed to season food with vegetable oil, and it is permissible to sip a little red wine. You can also prepare festive dishes during Lent, but they also should not contain foods prohibited for consumption.

On Lazarus Saturday you can put fish caviar on the table. And the next day, on Palm Sunday, and consumption is allowed fish dishes. But here it should be taken into account that if the above holidays fall on the calendar during Holy Week, then during this period the consumption of any food of animal origin is prohibited. On Good Friday it is recommended to abstain from food, and on the day before Easter, dry eating is allowed. Dishes prepared during Lent should not only not contain prohibited foods, but also be charged with positive energy and the pure thoughts of the cook.

During fasting, they cook only from foodstuffs plant origin. Animal foods are prohibited: meat, dairy products, butter, eggs and all derivatives. You cannot eat fast food, snacks, carbonated drinks, etc. Food must be of natural plant origin. Dishes should not be too spicy, spicy or sweet. Such food is also an excess on the table.

From a nutritional point of view, it can be noted that lenten dishes during fasting are not only not harmful to health. On the contrary, they cleanse the body of deposits and toxins and strengthen it with vitamins and minerals. Proper fasting does not harm health due to the fact that the absence of animal food and all necessary substances replenished with plant components. Thus, the lack of animal protein is replaced by vegetable protein through the consumption of beans, peas, wheat, nuts and mushrooms. Apples, bananas and buckwheat will cover iron deficiency. Dried fruits with honey will support the immune system. Often the main dishes during fasting are prepared on the basis of various cereals. The latter carry healthy carbohydrates, which will saturate the body. All kinds of vegetables and fruits will give energy and make up for the lack of nutrients, microelements and vitamins.

From the permitted products you can prepare a wide variety of simple but tasty dishes: soups, salads, snacks, main hot and cold dishes and even pies. We offer you simple but extraordinary recipes for dishes during Lent.

Italian bean soup

A hearty, rich and unusual-tasting soup will become a decoration. To prepare it you will need:

• canned beans - 200 g;
• green beans (can be frozen) - 300 g;
• 1 onion;
• garlic clove;
• half liter tomato juice;
• eggless noodles (can be prepared yourself from flour and water) - 250 g;
• greens (dill, parsley, green young onions) to taste.

Cooking method

1. Weld green beans until ready. Drain it in a colander.
2. Finely chop the onion and garlic. Simmer in water in a deep soup pan. On days when vegetable oil is allowed, you can fry it.
3. Pour tomato juice into the onions and garlic. Simmer for 15 minutes with the lid closed.
4. In a separate pan, boil the noodles in salted water.
5. Add the rest of the ingredients to the simmering tomato juice with onions and garlic: green and canned beans, noodles. Add salt to taste and boil for 15 minutes.
6. Sprinkle the soup with fresh herbs before serving.

Vegetable salad with avocado

What dishes to cook during fasting on days of dry eating? Try to do unusual salad with avocado. This fruit is high in calories. Therefore, the proposed salad will not only enrich it with vitamins, but will also saturate the body of a fasting person.
To prepare it, you will need the following products:

• tomatoes - 2 pcs.;
• avocado - 1 pc.;
• medium onion head;
• cucumber - 2 pcs.;
• radishes - 200 g;
• lemon juice;
• salt.

Making the salad is very simple. To do this, you need to cut all the vegetables and avocados into cubes. Finely chop the onion and soak for 5-10 minutes in lemon juice. Then mix all the ingredients and add salt. You can also season with lemon juice or, on permitted days, with olive oil.

"Ratatouille"

Vegetables can also be used to prepare delicious dishes during Lent. Recipes for vegetable salads, stews and stewed vegetables surprise with the variety of tastes. We invite you to try the original Italian vegetable dish “Ratatouille”. IN classic recipe All vegetables are deep fried before baking. We slightly modified the cooking technology and got an equally tasty and even healthier dish.

To prepare Ratatouille you will need the following products:

• red bell pepper - 1 pc.;
• 1 head garlic;
• 1 onion;
• zucchini - 2 pcs.;
• blue ones - 2 pcs.;
• tomatoes - 0.5 kg;
• half a liter of tomato juice;
• sea ​​salt;
• fresh greens.

How to cook Ratatouille

1. Peel the eggplants, cut into slices up to 1 cm wide and soak them in cold water for half an hour.
2. Peel the tomatoes by pouring boiling water over them.
3. Peel the skin of the zucchini.
4. To prepare the sauce, finely chopped onion and Bell pepper simmer with a few cloves of garlic in half a glass of tomato juice until the vegetables are ready. Add some salt. Blend the mixture in a blender until a thick sauce forms.
5. Place parchment paper in a baking dish and pour the sauce on top to a thickness of about 1 cm.
6. Lay out the vegetables, alternating eggplant, zucchini, and tomato so that the vegetables closely fill the form, as in the photo below.
7. Now prepare the dressing. To do this, you need to mash the herbs, sea salt and a few cloves of garlic in a mortar. On permitted days you can add olive oil. Ready to fill brush vegetables on top.
8. Place the pan in the oven and bake at 180 degrees for an hour and a half until the vegetables are ready.

Dumplings with sauerkraut

What dish should you prepare during Lent that will surprise your household and even guests? Make dumplings! Few people know that such a traditional dish can be lean and at the same time no less tasty than the original. Only the filling will have to be replaced with vegetable one. For dumplings with sauerkraut you will need the following products:

• flour - 500 g;
• glass of water;
• sunflower oil - 100 g;
• sauerkraut - 500 g;
• salt to taste.

Preparing such a dish during Lent does not take much time. First you need to prepare the dough. Unfortunately, it is impossible to make it without vegetable oil - the dough will crumble. Therefore, you can please your loved ones with such dumplings only on certain days of Lent.

In order to prepare the dough, you need to mix flour, water, and add salt to taste. Place the kneaded dough into the refrigerator for an hour. Then roll out the dough into “sausages”. Cut them into pieces, roll out circles. Then you need to squeeze out the excess juice from the sauerkraut. Place the filling in the middle of each dough circle and seal it into a dumpling shape. All that remains is to cook the product in salted boiling water for 5-7 minutes. Lenten dumplings with sauerkraut are ready!

Pilaf with dried fruits

What dishes to prepare during Lent for the main meal? After all, in Russian cuisine it is customary to count meat treats the main decorations of the table. You can offer to cook vegetable stew, porridge with mushrooms in pots, sauté, on certain days the highlight of the diet will be fish. We also offer you hearty pilaf. To prepare it you need the following ingredients:

• rice (it is better to choose long-grain varieties) - 1.5 cups;
• a couple of large onions;
• carrots - 750 g;
• dried dates - 150 g;
• dried apricots - 350 g;
• ginger root;
• lemon juice - 4 tbsp. l.;
• ground cumin;
• ground coriander;
• ground cinnamon;
• vegetable broth - 3 cups;
• liquid honey - 2 tbsp. l.;
• mint sprig;
• salt.

How to cook pilaf

1. Rinse the rice and soak it in cold water for half an hour.
2. Peel the vegetables.
3. Cut the carrots into large bars, the onion into rings.
4. Finely chop the ginger.
5. Fry the chopped vegetables in a saucepan. Add all the spices and salt.
6. Simmer washed and dried dates and dried apricots in a separate pan with honey and lemon juice for 3-5 minutes.
7. Add the honey mixture to the saucepan with the roasted vegetables.
8. Place the rice in a colander. Then pour into a saucepan, level the surface and pour in vegetable broth. Cover with a lid, reduce heat and simmer without stirring with the lid closed until the rice is cooked (about 20 minutes).
9. Remove from heat. Release the steam by opening the lid. Place a sprig of mint on top and close the lid. Let the dish brew for another 10-15 minutes. Fragrant pilaf ready!

Honey gingerbread

You can even prepare sweet dishes for Lent. We prepare honey Lenten gingerbreads at home. You can pamper your household with them at any time. They will become worthy decoration festive table. However, do not forget that sweet dishes should not be consumed in excess during Lent.

To prepare them you will need:

• a glass of sugar;
• 500 g liquid honey;
• a pinch of soda;
• 7 glasses of flour;
• 1 tsp. lemon juice;
• 4 cups chilled purified water.

How to cook

1. Mix water, honey and sugar in a saucepan. Bring the mixture to a boil, stirring constantly. Melt until the sugar is completely dissolved. Then remove from heat. Let the mixture cool.
2. Knead the dough by mixing the honey mass with flour and soda slaked with lemon juice. Place the dough in the refrigerator for half an hour.
3. Roll out the dough 2 cm wide. Press out the molds.
4. Bake gingerbread cookies on a baking sheet at 220 degrees for 20 minutes.
5. You can decorate baked goods powdered sugar or jam.

You can create recipes for dishes during Lent yourself, slightly modifying the classic ones and replacing necessary products. In this way, original Lenten dishes are obtained, which the hostess can safely serve at the festive table.

Fruit cake

What holiday dishes to prepare for Lent? Of course the most real cake! To prepare a delicious sponge-fruit cake you will need the following products:

• flour - 3 cups;
• one and a half glasses of fruit juice to taste;
• sugar - 400 g;
• zest of 2 oranges;
• sunflower oil - 4 tbsp. l.;
• 2 bags of baking powder;
• vanillin - 2 packs;
• salt to taste.

For the cream you need to prepare the following ingredients:

• sugar - 5 tbsp. l.;
• any juice - 2 glasses;
• semolina (cereals) - 3 tbsp. l.

To soak the cakes you will need 2 large spoons of sugar and 500 g of juice.

Preparing the cake

1. Knead the dough from the ingredients needed for the cakes. Divide it in half and bake 2 sponge cakes at 200 degrees for 20 minutes.
2. Place one cake in the refrigerator. Leave the other one on the table, covered with a napkin.
3. Prepare the impregnation by mixing the juice with sugar. Soak it up sponge cake. Then leave it to cool in the refrigerator as well.
4. Prepare the cream. To do this, mix the juice with sugar in a saucepan and bring to a boil. Then gradually add semolina and cook as regular porridge until ready.
5. Cool the cream and beat thoroughly with a blender.
6. Remove the cakes from the cold. Place them on top of each other and coat with cream on all sides.
7. If desired, you can decorate the top with nuts, coconut flakes or fruit slices.

Conclusion

Even from a seemingly meager list of products you can prepare incredibly tasty dishes for Lent. The recipes we have proposed can, if desired, be improved independently with a little imagination.

What dishes should you prepare for your household every day during Lent? Oil Week is over, which means the time has come for Lent - the strictest and longest of the year.

How to structure your diet so as not to violate its requirements? What can you eat during this time, and what should you avoid? Find answers in our article.

Basic principles of nutrition during Lent

Lent in 2018 lasts from February 19 to April 7. The essence of nutrition during fasting is not just limiting a certain category of foods.

The true meaning is to pacify the spirit by pacifying the body. That is, you limit yourself in food in order to test your willpower and fortitude.

Pregnant and lactating women, children, people suffering from serious illnesses or after operations do not follow the regimen.

Too strong dietary restrictions and overly zealous adherence to all the rules are fraught with serious negative consequences, so maintain a balance and do not overstep reasonable boundaries.

The upcoming fast is considered the strictest of the year.

1. In the first week (Monday to Friday), only cold dishes without vegetable oil are allowed.
2. In general, the strictest days of fasting, in addition to the first week, are Mondays, Wednesdays and Fridays from the second to the sixth week.
3. The only thermally processed product that can be eaten these days is.
4. But it must be lean - without milk or butter (even vegetable oil).
5. On Tuesdays and Thursdays, hot food without vegetable oil and animal products is allowed.
6. On Saturdays and Sundays, the diet can be expanded to include dishes with vegetable oil.
7. But this does not mean that you need to eat monotonously and very sparingly. Spring is coming, and we all want vitamins, herbs, and fresh vegetables. Therefore, you should definitely include greens in your diet. Moreover, raw vegetables allowed even on days of dry eating.
8. Pay attention to grains that you have not used before. Usually in our diet we use best case scenario two or three types of cereals. But their range is much wider. In addition to the usual buckwheat, rice and oatmeal, it’s worth trying , barley, corn grits, pearl barley, millet, , lentils, wild rice.
9. Be sure to include legumes and vegetables (cabbage, potatoes, , carrots, pumpkin, celery, bell peppers), mushrooms, fruits and nuts, seaweed, pasta (which does not contain eggs), lean sauces and drinks, dried fruits and .

Our recipes will make your fast satisfying

Lent cuisine - 5+ first courses

Lentil soup

You will need:

1. 2.5 liters of water
2. 0.5 kg lentils
3. 2 onions
4. 1 large carrot
5. Salt and pepper to taste
6. Bay leaf
7. 2-3 cloves of garlic

Lentil soup

Step-by-step preparation:

1. Wash the vegetables, cut them and cook with lentils and bay leaves for three hours.
2. Salt and pepper to taste.
3. Add finely chopped garlic before finishing cooking.
4. If the soup is too thick, you can add a little water to taste.

Chowder

You will need:

1. 5 medium sized turnips
2. Parsnip root
3. Parsley root
4. 1 onion
5. Allspice peas to taste
6. Cloves to taste
7. Bay leaf
8. head of garlic
9. A bunch of any greenery

Repevitsa

Step-by-step preparation:

1. Place chopped turnips, parsley and parsnips in a saucepan with boiling water and cook until tender.
2. At the end of cooking, add the head of garlic crushed in a mortar, bay leaf, salt and spices.

Lenten cabbage soup with mushrooms

You will need:

1. 0.5 kg sauerkraut
2. 30 g dried porcini mushrooms
3. 2 onions
4. 3 potatoes
5. 1 carrot
6. 1 parsley root
7. 1 turnip
8. 3 bay leaves
9. head of garlic
10. Salt and allspice to taste

Lenten cabbage soup with mushrooms

Step-by-step preparation:

1. Boil mushrooms in three liters of broth.
2. Add chopped potatoes and finely chopped onion.
3. Send carrots, turnips and parsley there.
4. Squeeze out excess liquid from the sauerkraut and add to the pan.
5. At the end of cooking, add crushed garlic, bay leaf, salt and allspice.

Oatmeal soup without oil

You will need:

1. 2 liters of water
2. 2 potatoes
3. 1 carrot
4. 1 onion
5. 0.5 cups oatmeal
6. Dried herbs to taste
7. Salt to taste

Oatmeal soup

Step-by-step preparation:

1. Place the chopped potatoes in boiling water, after a few minutes add finely chopped onions, carrots and dried herbs.
2. Salt, add cereals and cook for another 5-10 minutes.

Millet kulesh

You will need:

1. 8 potatoes
2. ¾ cup millet cereal
3. 2 onions
4. 2 tbsp. l. vegetable oil
5. Dried herbs
6. Salt to taste

Millet kulesh

Step-by-step preparation:

1. Place the potatoes, cut into slices, into boiling water.
2. Bring to a boil, add millet and cook until tender.
3. 10 minutes before the end of cooking, add seasoned fried vegetable oil onions
4. Sprinkle with dried herbs before serving.

Main dishes for the Lenten menu

The main dishes for fasting for every day are easy to prepare in. So, I often prepare mashed peas and potatoes with zucchini.

Potatoes with zucchini in a slow cooker

You will need:

1. 4 potatoes
2. 1 zucchini
3. 1 onion (preferably sweet varieties)
4. 2 cloves garlic
5. A couple of spoons olive oil
6. Salt, pepper - to taste
7. Fresh herbs for serving

Potatoes with zucchini in a slow cooker

Step-by-step preparation:

1. Peel the prepared potatoes and cut into cubes. Cut the zucchini into half rings or cubes.
2. Chop the onion and fry in a slow cooker in olive oil. Send vegetables, spices, and salt there.
3. Set to “Stew” or “Simmer” mode (depending on your model) for 40-50 minutes.

You will need:

1. 0.5 kg champignons
2. 1 cup rice
3. 1 carrot
4. 1 onion
5. 2 glasses of water
6. Vegetable oil for frying
7. Salt and spices to taste

Step-by-step preparation:

1. Finely chop the onion, grate the carrots and fry in a multicooker bowl in vegetable oil.
2. Add sliced ​​mushrooms there too. Fry everything together for a few minutes, then add salt, add spices and add rice to the mixture.
3. Carefully pour in water so that the vegetable and rice layers do not mix. Cook in the “Pilaf” mode, then the equipment will do everything itself.
4. Serve the finished dish, garnished with chopped herbs.

Oatmeal cutlets

You will need:

1. Half a glass of boiling water
2. 1 cup oatmeal
3. 3-4 champignons
4. 1 potato
5. 1 onion
6. 2 cloves garlic
7. Salt, spices to taste
8. Oil for frying

Oatmeal cutlets

Step-by-step preparation:

1. Pour boiling water over the oatmeal in a saucepan and leave, covered, to soak. 20-30 minutes will be enough.
2. Wash the peeled potatoes well and grate them. Grate the onion in the same way.
3. Cut the champignons into cubes, chop the greens and pass the garlic through a garlic press (you can grate it on a fine grater).
4. Mix all ingredients, add salt and pepper. Ready mass should be moderately liquid - so that you can scoop it up with a spoon.
5. Heat the oil in a frying pan and fry, spooning them into the hot oil.
6. Fry over medium heat until a beautiful golden brown crust forms.
7. After turning over to the second side, fry over medium heat for a minute, then cover the pan with a lid and fry the cutlets for another 3-5 minutes over low heat.
8. You can serve the cutlets with mashed potatoes, boiled peas or fresh vegetables.

Lent dishes for every day - salads and sauces

Dishes without vegetable oil that can be cooked are first of all.

The dressing for them can be lemon juice, a mixture of vinegar and sugar, guacamole, tomato sauce.

You will need:

1. 2 avocados
2. 1 clove of garlic
3. Salt and black pepper to taste
4. 2 tsp. lime or lemon juice

Step-by-step preparation:

1. To prepare guacamole sauce, beat the pulp, garlic clove, salt, black pepper and lime or lemon juice in a blender.
2. If desired, you can add other spices, any pepper or herbs that you like to the mixture.

Tomato sauce

You will need:

1. 3 tbsp. l. tomato paste
2. 3 cloves garlic
3. Adjika to taste
4. Half a bunch of finely chopped greens
5. Salt to taste

Tomato sauce

Step-by-step preparation

1. To prepare lean tomato sauce mix tomato paste, finely chopped garlic, adjika, salt and finely chopped herbs.

Spicy ginger sauce

You will need:

1. 60 ml rice vinegar
2. 1 clove of garlic
3. 1 small shallot
4. 2 tbsp. l. grated fresh ginger
5. 2 tbsp. l. soy sauce

Ginger sauce

Step-by-step preparation:

1. Grind all ingredients to a puree and add to dishes to taste.

Mustard sauce

You will need:

1. 100 grams mustard powder
2. 4 tbsp. l. natural vinegar
3. 0.5 tsp. salt
4. 2 tbsp. powdered sugar
5. Cinnamon to taste
6. Cloves to taste
7. Nutmeg to taste

Step-by-step preparation:

1. The first step is to prepare a paste from mustard powder.
2. To do this, brew it with a small amount of boiling water and stir quickly to form a thick paste.
3. When there are no dry lumps of powder left, we slowly begin to add more boiling water.
4. In total we will need about two glasses of water. Leave the poured mustard to soak for a day.
5. Then drain off the excess water. This must be done carefully so as not to “disturb” the mustard grounds that have settled at the bottom of the container.
6. Add all the other ingredients to the resulting paste, leave for another 3-4 hours and then you can use it.
7. The sauce should be stored in a tightly closed jar.

You will need:

1. Pulp of one apple
2. Half a can of canned pineapple
3. 0.5 cups orange juice

Step-by-step preparation:

1. An unusual apple-pineapple sauce is perfect for fruit or vegetable salads.
2. To prepare it, mix the pulp of one apple, a cup of pineapple pulp and half a glass of orange juice in a blender.

Raw beet snack

You will need:

1. 3 medium beets
2. 1 onion
3. 3 cloves garlic
4. 1 tsp.
5. 0.5 tsp. ground red pepper
6. 0.5 tbsp. l. natural vinegar
7. 0.5 tbsp. l. Sahara
8. 2 tbsp. l. vegetable oil

Raw beet snack

Step-by-step preparation:

1. To compensate for the lack of vitamins, I often cook beets. Try the beetroot salad with spices too.
2. Wash and peel raw beets. Grate, add salt and set aside. Mix sugar and vinegar in a bowl, then combine with grated beets. Leave to marinate for 2 hours.
3. After the beets have been pickled, drain off the resulting juice.
4. Fry the onion in vegetable oil until it turns dark golden brown and remove from the pan.
5. In the future we will only need the remaining aroma oil without onion.
6. Sprinkle red pepper on beets ground seeds cilantro and chopped garlic. Pour hot oil over everything.
7. Mix well and the salad is ready. In the same way, you can make this appetizer with carrots or cabbage, or you can try making an assortment by mixing several types of vegetables at once.

Tender bean pate

You will need:

1. 200 grams of mushrooms
2. 100 grams of dry beans
3. Dill to taste
4. 1 onion
5. 1 medium sized carrot
6. 1 tbsp. spoon of olive oil
7. Salt to taste
8. Nutmeg, black pepper, dried basil - to taste

Step-by-step preparation:

1. Boil the beans and let them drain. Fry the onion in half rings in oil, add grated carrots, washed and chopped mushrooms.
2. Fry everything together for a few minutes, then cover the pan and simmer a little more over low heat.
3. Connect boiled beans, vegetable mixture, salt and spices and beat the pate well with a blender (you can pass it through a meat grinder with a fine mesh twice).
4. Press the pate tightly into the mold and leave for several hours until it cools completely and the ingredients become friends.

Lent dishes for every day - sweet recipes

So that at the end of the fast all your thoughts do not come down to food, periodically prepare sweets.

For example, according to one of the recipes below.

Crackers with flax seeds

You will need:

1. 150 grams of flour
2. 60 ml cold water
3. 2 tbsp. l. vegetable oil
4. 3 tbsp. l. flax seeds
5. 1 tsp. salt
6. 0.5 tsp. baking powder
7. 2 tbsp. l. Sahara

Crackers with flax seeds

Step-by-step preparation:

1. Mix all dry ingredients, mix oil and water separately, pour into flour mixture and knead well.
2. The finished dough should be thick, like dumplings. Place the dough in a bag for 15-20 minutes, then roll it out into a thin layer 3-4 mm thick.
3. The dough is rolled out very thin and cut into diamonds or squares with a knife.
4. It's better to do it right away baking paper, so that you can immediately bake without transferring it from the table to a baking sheet.
5. Bake in the oven at 200⁰C (preheat the oven in advance). Check the readiness of the cookies by their appearance - the crackers should be browned.
6. In addition, you can add any nuts or seeds that you like to cookies.

Sea buckthorn marmalade

You will need:

1. 250 grams of sea buckthorn puree
2. 5 grams agar-agar
3. 100 grams of water
4. 100 g sugar

Sea buckthorn marmalade

Step-by-step preparation:

1. In a saucepan or thick-bottomed saucepan, soak the agar-agar in water and leave to soak. Meanwhile, bring the mixture to a boil in another saucepan berry puree and sugar.
2. Combine both liquids in a saucepan and bring everything together to a boil.
3. Boil for 2-3 minutes over low heat, stirring constantly. The mass in the saucepan will be quite viscous.
4. Pour the finished marmalade into molds and leave to harden in a cool place.

You will need:

1. 200 ml soy milk (can be nut or rice)
2. 350 ml coconut milk
3. 80 grams cocoa powder
4. 200 grams of dried dates
5. 2 tsp. starch
6. A pinch of salt

Diet ice cream

Step-by-step preparation:

1. Remove the pits from the dates and pour in the pulp. coconut milk, salt and boil.
2. Add cocoa and beat the mixture in a blender until smooth. If desired, the mixture can be strained through a sieve, which will make the ice cream smoother, but this is not necessary.
3. Return the mixture to a low heat.
4. Mix starch and cold soy milk, add to the mixture that is already heating on the fire and boil everything together.
5. Cool and freeze. If you have an ice cream maker, your worries end here, just freeze the mixture in it according to the instructions for your unit.
6. If you work manually, like me, you will need to put the cold mixture in the freezer and beat it with a fork every half hour.
7. In total, you will have to stir 9-10 times (that is, the first 4 hours of freezing).

In addition, you can eat any jams, fruit drinks and fruit purees.

Videos about dishes during Lent for every day will be useful for novice cooks, because with their help you can see the preparation of dishes step by step.

Lent is very important time for Orthodox people. This is not only a time of spiritual cleansing and prayer, but this period also involves serious food restrictions.

Most people who decide to fast simply refuse foods containing animal fats, primarily meat, poultry, butter, milk and eggs. And on some days there is also fish. Of course, if you fast according to all the rules, then in this case there are more strict restrictions, but they will be discussed in one of the following articles.

And today we’ll talk about recipes in which we will not use animal fats. And there are actually quite a lot of such recipes. You can cook a lot of delicious dishes without using meat, and at the same time eat well and, most importantly, not feel hungry.

At the same time, we must try to ensure that each dish contains a lot useful substances, microelements, vitamins. Lent lasts a long time, we all work, study, and it is important that we have enough strength and energy for all this.

That’s why today’s menu includes such recipes—nourishing, healthy, and most importantly, delicious.

Now Maslenitsa is in full swing, and every day we prepare pancakes for every taste. But we cook them mainly with milk, kefir, and of course with eggs. Although there are But it’s one thing without eggs, but how to cook them without milk.

It turns out that it is possible, and very tasty, using soy or almond milk. Let's see how to do this.

We will need:

• wheat flour - 1 cup
• flaxseed - 1 tbsp. spoon
• soy or almond milk - 250 ml.
• sugar - 1 tbsp. spoon
• baking powder - 1 teaspoon
• soda - 0.25 teaspoons
• salt - 0.25 teaspoons
• apple cider vinegar - 1 teaspoon
• vegetable oil - 1 tbsp. spoon
• vegetable oil - for frying

Preparation:

1. Grind flaxseed into flour in a coffee grinder. Then pour it with 2.5 tbsp. spoons of flour and let stand for 15 minutes. You will get a thick jelly-like mass that will replace eggs.

2. Sift the flour into a deep bowl along with baking powder.

3. Add salt, sugar and soda and mix.

4. Mix soy or almond milk with vinegar. We will have a fermented milk product that replaces kefir.

5. Pour the milk into the flour mixture. Mix thoroughly until all lumps are dissolved. Then add vegetable oil and then infusion flaxseed flour. Stir again until smooth.

If the dough turns out to be thick, you can add a little warm water. If you want the pancakes to be thin, make the dough thinner.

6. Heat the frying pan over high heat, then grease it with oil and let it warm up too. Pour a portion of the dough and bake first on one side, then on the other, until golden brown.

7. You can serve it with honey. Enjoy eating!

Roasted pumpkin and olive salad

It's hearty and healthy salad, filled with vitamins, and also delicious.

We will need:

• pumpkin pulp - 300 g
• arugula or leaf lettuce - 100 g
• black olives, pitted – 50 g
• green onion - 2 pcs
• dried oregano - a pinch
• olive marinade - 1 tbsp. spoon
• olive oil - 1 - 1.5 tbsp. spoons
• pepper - to taste

Preparation:

1. Put the oven on preheat, we will need a temperature of 180 degrees. Meanwhile, peel the pumpkin and cut into 2 x 2 cm cubes. Sprinkle it with a little freshly ground pepper for flavor and drizzle with olive oil.

2. Bake for 20 - 30 minutes until the pumpkin is soft. Then take it out and let it cool completely.

3. Arugula or leaf salad rinse, drain and dry with a paper towel. Then place on a large flat plate.

4. Add pumpkin, olives cut into rings, finely chopped onion, and sprinkle with oregano.

5. For the dressing, mix the remaining olive oil with the olive marinade and pour it over the salad. Mix carefully and enjoy eating!

Pickled beet appetizer

We will need:

• beets - 1 kg
• onion - 1 pc.
• vegetable oil - 100 ml
• table vinegar 9% - 200 ml
• salt - 0.5 teaspoon
• pepper - a pinch

Preparation:

1. Rinse the beets thoroughly with a brush. Then wrap it in foil and bake in the oven for about 1 hour. The temperature should be 210 degrees.

2. Cool the finished beets and cut into thin strips.

3. Cut the onion into very thin half rings.

4. Prepare a pan, add beets mixed with onions into it. Season with salt and pepper, add vinegar. Stir gently so as not to damage the beets.

5. Sterilize glass jars, for this it will be enough to scald them with boiling water. And fill them tightly with beets. Leave some space at the top for oil. Pour it into the jars; it should cover the beets by about 2 cm.

6. Close plastic lids and store in the refrigerator.

These beets can be eaten as an appetizer, as an addition to side dishes, or used as a dressing for lean borscht. Or you can simply spread it on bread and eat it as a small snack.

Soup - green pea puree

We will need:

• frozen green pea— 450 gr
• potatoes - 4 pcs.
• celery - 2 stalks
• carrots - 1 pc.
• onion - 1 pc.
• dried mint - 1 teaspoon
• salt, pepper - to taste
• vegetable oil
• croutons for serving

Preparation:

1. Wash and peel potatoes, onions and carrots. Cut the potatoes into small pieces, the onion into small cubes, grate the carrots.

2. Finely chop the celery. Thaw green peas.

3. Pour two liters of water into a saucepan and bring it to a boil. Add the chopped potatoes and cook for 10 minutes, then add the green peas and celery. Cook for another 10 minutes.

4. Heat the oil in a frying pan and fry the onion until golden brown, then add the carrots and simmer all together for another 5 minutes.

5. Then put the contents into the pan with the vegetables, add mint, salt and pepper to taste. Cook everything together for 5 - 7 minutes.

6. Grind the vegetables in the soup using an immersion blender until pureed. Serve with croutons, which you can make yourself.

Soups - purees are very tasty and nutritious. In addition to this soup, you can prepare it, and you can use it both fresh and frozen.

You can also cook. If you have frozen wild mushrooms in the freezer, then healthy lunch You are guaranteed. And if you haven’t prepared any supplies, or there’s nothing left, then this soup will turn out very tasty using champignons. Fortunately, they are now sold both fresh and frozen all year round.

In addition to soups, purees can also be prepared regular soups. And almost any - and , and , and . We cook everything as usual, but without meat.

But I’d like to talk separately about soups with legumes - this is both a soup and as delicious as lentil soup. Such soups are tasty and nutritious, both with and without the use of meat products. And this is no coincidence, legumes are rich in protein, they are simply a storehouse of useful vitamins and microelements.

Lentil soup

Unfortunately, few people now cook with lentils. But in vain, it’s not only delicious dishes, but also the most useful. Today we will also have a potato casserole with minced lentils on our menu, and now for soup.

You can cook this soup with meat, it’s delicious, or you can cook it during Lent. And on taste qualities it won't have any effect.

We will need:

• green lentils - 1 cup
• potatoes - 3 pcs.
• carrots - 1 pc.
• celery root - 100 gr
• onion - 1 pc.
• garlic - 2 cloves
• lemon - 0.5 pcs
• tomato - 2 - 3 tbsp. spoons
• soy sauce- 1 tbsp. spoon
• spices - to taste
• salt, pepper - to taste
• vegetable oil - 3 - 4 tbsp. spoons
• greens for serving

Preparation:

1. Sort the lentils and rinse thoroughly. It is necessary to sort it out, as there may be small stones in it.

Fill it with two liters of cold water and put on fire. Let the water boil, reduce the heat and skim off the foam if necessary. Cook for 15 minutes.

2. Cut the potatoes into small cubes. Carrots and celery into thin strips, onions into small cubes or thin half rings. Chop the garlic. Cut half a lemon into thin slices.

3. Heat 1.5 - 2 tablespoons of oil in a frying pan and fry the potatoes in it over medium heat. Frying time should be about 10 minutes. At the same time, it must be stirred periodically.

4. Then place the potatoes in the pan with the lentils.

5. Pour the remaining oil into the same frying pan and fry the onion first, then the carrots and celery. The sauteing time will be 5 - 7 minutes. 2 minutes before readiness, add spices. Ground cumin and coriander are good for mung bean. You can also add paprika, it will give a good color and add flavor.

6. Add the tomato and fry everything together for a couple more minutes. If you add store-bought tomato paste, add a little water as it is thick and will burn in the pan. If you add grated tomato, or, then water will not be needed.

7. Place the stewed vegetables with tomatoes in a saucepan with soup. Pour in soy sauce and add chopped lemon. Let it boil and cook everything together for 15 - 20 minutes.

8. 5 - 7 minutes before readiness, add salt. After turning off the heat, let stand and brew for 10 - 15 minutes.

9. When serving, remove lemon wedges, they gave away their juice, and they became ugly, so they will spoil appearance. Pour the soup into cups. Sprinkle with fresh herbs.

In Turkey, lentil soup - chorba - is pureed. Therefore, if you wish, you can also make puree soup from it by grinding the contents with an immersion blender.

I must say that this kind of soup is prepared thick, it really takes a spoon. They simultaneously replace both the first and the second. They give you a wonderful feeling of fullness and after them you don’t want to eat for a very long time. And it’s even better not to talk about the taste, since it’s impossible to describe it in words. Just cook it once and you will understand everything yourself.

Granola

Granola is homemade muesli made from oatmeal, nuts, dried fruits and honey. This one is delicious and healthy breakfast It is often prepared in America, and recently it has become very popular here. And it is no coincidence that granola is simply a storehouse of various vitamins, microelements and beneficial substances that have a great effect on metabolism. And such a product will definitely not be superfluous during Lent.

We will need:

• oat flakes – 300 gr
• mixed nuts - whatever you have - 200 gr
• pumpkin seeds - 70 gr
• sunflower seeds - 70 gr
• almond petals - 50 g
• honey - 150 gr
• large orange - 1 pc.
• olive oil - 3 tbsp. spoons
• ground cinnamon - 1 teaspoon
• raisins – 100 gr
• flaxseed - 1 tbsp. spoon
• salt - 0.5 teaspoons

Preparation:

1. Prepare a mixture of nuts, here you can use any nuts - hazelnuts, almonds, walnuts, cashews, etc. They need to be chopped, but leave enough large pieces, you can use a blender for this.

2. Squeeze the juice out of the orange, you should get 150 ml and mix it in a saucepan with honey and butter.

3. Put the mixture on the lowest heat, add salt and cinnamon. Stir and heat until the honey is completely dissolved and the mass becomes homogeneous.

4. Pour oatmeal into a large bowl, add sunflower and pumpkin seeds, as well as almonds and chopped nuts.

5. Pour the honey mixture into the bowl and stir until all the dry ingredients are evenly coated.

6. Cover a baking tray with baking paper and place the entire mixture on it in an even layer.

7. Preheat the oven to 180 degrees and place a baking sheet in it. Bake for 40 - 50 minutes. Remove and stir every 10 minutes. It is necessary that all ingredients are baked evenly.

Muesli bars are prepared in the same way. If you want to cook them, you only need to stir the contents once. When the mass is ready, let it cool slightly and cut into squares or rectangles in the form of bars.

8. When a dark crust appears on the surface, the granola is ready and can be taken out.

9. Let cool, add raisins and flaxseed. Mix and pour into a jar for storage. Store for no more than two weeks.

10. Eat for breakfast, served with milk.

And below is another recipe that may also be useful to you.

This is a simpler recipe with fewer ingredients, and you can choose which one you like best. Or cook them in two versions at once. The fast lasts a long time, so granola will not be superfluous.

Millet porridge with fruits

We will need:

• millet cereal - 0.5 cups
• sugar - 2 teaspoons
• salt - a pinch
• ground cinnamon - a pinch
• pear (any dried fruit can be used) - 1 pc (200 g)
• apple - 1 pc.
• parsley or mint

Preparation:

1. Rinse the millet thoroughly in large quantities cold water. Then pour it into the pan and pour cold water so that it completely covers the cereal. Boil. Then drain the water and rinse the millet under running water.

2. Pour water over the millet again, this time we will need 1.5 cups. Bring to a boil, add salt to taste, then reduce heat and simmer over low heat for 20 minutes. During this time, the porridge should be completely ready.

3. Grind the porridge in a blender bowl until smooth.

4. If you use fresh fruits, then they must be cleared of seeds and cut into slices. If you use dried fruits, you must first boil them in a small amount of water so that they steam.

You can also use any canned fruit.

5. Place chopped fruits or steamed dried fruits on a plate. Place millet porridge on top. Sprinkle with cinnamon, pour over honey.

6. Serve garnished with a sprig of mint or parsley.

The recipe is very simple and easy to prepare. You can skip the step of grinding the porridge with a blender, this will turn out even faster.

You can also cook rice without millet. It turns out very tasty with vegetables, onions and carrots. So tasty, aromatic and very filling. My son is a vegetarian, and I very often cook this pilaf for him.

And in addition to rice and millet, delicious porridge can be prepared from pearl barley.

Barley with baked pumpkin and thyme

We will need:

• pearl barley - 1 cup
• pumpkin - 1 kg
• onion - 1 pc.
• garlic - 1 clove
• salt, pepper - to taste
• fresh or dried thyme - 1 teaspoon

Preparation:

1. Rinse the pearl barley thoroughly and soak in 1 liter of cold water for several hours, or overnight.

2. Wash the pumpkin and remove the peel and seeds. Then cut into 2 x 2 cm cubes.

3. Place the pumpkin prepared in this way in a baking dish, sprinkle with vegetable oil and sprinkle with half of the prepared thyme.

4. Preheat the oven to 220 degrees and bake the pumpkin in it for 30 minutes. Place the finished pumpkin on a plate.

5. Cut the onion into small cubes. Fry it in a small amount of oil in a thick pan for about 4 minutes.

6. Add pearl barley to the onion, from which all the water has previously been drained and rinsed under running water. Add chopped garlic and 1 liter of boiling water. Cook over low heat for 20 minutes until all the liquid has completely evaporated.

7. At the end of cooking, add salt and pepper to taste. And immediately close the pan with a lid.

8. Then remove from heat and cover with a towel, leave to infuse for another 15 - 20 minutes.

9.Add baked pumpkin, mix gently. Place on plates and sprinkle with remaining thyme.

If you don’t have thyme, then it’s okay, you can use basil or parsley. Or just use dry herbs, such as Provençal. By the way, they also contain thyme.

Pumpkin with champignons and celery, stewed in a frying pan

• pumpkin pulp - 300 gr
• champignon mushrooms – 300 gr
• celery root - 250 gr
• onion - 1 pc.
• soy sauce - 1.5 tbsp
• salt, pepper - to taste
• vegetable oil - 2 - 3 tbsp. spoons

Preparation:

1. Peel and rinse the celery root. Then cut the onion and celery into small cubes.

2. Also cut the pumpkin into cubes measuring 2 by 2 cm.

3. Heat the oil in a large frying pan and fry the onion for 3 - 4 minutes. Then add the pumpkin and fry everything together for another 5 minutes.

4. Add celery and simmer the contents for 5 - 7 minutes, stirring occasionally.

5. Fry the chopped mushrooms in a separate frying pan. I use mushrooms, but you can use any fresh or frozen mushrooms.

If frozen mushrooms are used, it is not necessary to defrost them. You can put it in the pan straight from the freezer.

6. After the mushrooms are fried, add them to the frying pan, mix everything, salt and pepper to taste and add soy sauce. Simmer everything together for another 5 minutes.

7. Serve hot; if there are pumpkin seeds, you can sprinkle them on the dish.

The same dish can be prepared without celery. And if you want to make it more nutritious and satisfying, you can use potatoes instead.

Potato and Lentil Casserole - Shepherd's Pie

Everyone loves it, no matter how they cook it. We cooked it too, and even in several different options. But they all prepared with minced meat. And today we have Lenten menu, so I have for you great recipe, tested. When you eat such a prepared casserole right away and don’t realize that it is vegetarian, the appearance and, most importantly, the taste will be similar to the usual one.

When I first cooked it for my son, he couldn’t believe for a long time that it didn’t contain a single gram of meat, and he spent a long time picking at it with a fork, looking for what was wrong with it. But I didn’t pick anything up, since everything in it is as it should be.

We will need:

• potatoes - 10 pcs (large)
• white cabbage – 300 gr
• onion - 1 pc.
• green lentils - 1 cup
• tomato - 1 piece (large) or tomato
• vegetable broth
• salt, pepper - to taste
• spices - to taste and desire

Preparation:

1. Peel the potatoes and boil until tender in salted water. Pour the broth into a separate pan.

2. Rinse the lentils in running water, add water, add salt and cook until tender for about 30 minutes. It is best to use green lentils.

3. Peel the onion and cut into cubes. Cut the cabbage into strips.

4. Heat the oil in a frying pan and fry the onion in it until golden brown. Then add the cabbage, fry briefly and pour in the broth. Cover with a lid and simmer until done.

5. At the end of the stew, add the tomato to the pan and simmer everything together for another 5 minutes.

6. Then add the lentils and simmer everything together.

7. Mash the potatoes. During fasting, you can add a little butter, milk or hard cheese. But we are cooking during Lent, so we don’t add any of the above.

8. I will bake the casserole in a springform pan, which will make it easier to take it out of later. Grease the bottom and sides of the pan with vegetable oil and add half of the mashed potatoes.

9. Grind the lentils and cabbage through a meat grinder, thereby obtaining lentil mince. Place it on the potato layer and smooth it over the entire surface.

10. Place the remaining mashed potatoes on top.

11. Preheat the oven to 180 degrees, then place the pan in it and bake for 25-30 minutes, until the surface of the casserole is slightly browned. To make the crust even browner, you can grease the top with vegetable oil.

12. Ready-made form take out and let cool slightly. Then open it and cut it into segments, eat with pleasure!

In order not to spoil the mold with a knife, its bottom can be pre-lined with a piece of parchment paper cut to size.

Dumplings with potatoes and mushrooms

Well, what about without dumplings? This is a favorite dish that is used not only during Lent. And we have already cooked, very tasty and appetizing. By the way, the recipe also gives an option for preparing an excellent dough.

Today we’ll make the filling more complicated and also prepare dumplings with mushrooms. Mushrooms are known to be pure protein. And during Lent, in the absence of meat, it will come in handy.

By the way, in order not to overlap with the previous recipe, today we will prepare everything differently.

We will need:

• potatoes - 500 gr
• fresh or marinated mushrooms (any) - 200 gr
• dill - 50 gr
• flour - 700 gr
• salt - to taste
• vegetable oil - 2 tbsp. spoons

Preparation:

1. Peel the potatoes and cut them into cubes or small slices. Pour in a small amount of water; it should only slightly cover the potatoes. Bring to a boil and cook for 20 minutes. There is no need to salt the water.

2. Drain potato broth into a separate pan and salt it to taste. It should be approximately 500 ml. decoction

3. If you use salted or pickled mushrooms, place them in a colander to drain. excess liquid. Then cut them into small pieces

If you use fresh mushrooms, then they must first be cut into pieces and fried in a small amount of oil.

4. Crush the potatoes into puree; you can use a blender for this. Then add mushrooms and chopped dill. You also need to add salt and pepper. If the mushrooms are salted, then this may not be necessary. In any case, rely on your taste.

Mix the filling.

5. Now let's start preparing the dough. To do this, add vegetable oil to the warm potato broth and add sifted flour in parts. Each time it must be mixed thoroughly.

When all the flour has been added, the dough should be placed on a table sprinkled with flour and the dough should be thoroughly kneaded, kneading it for at least 5 - 7 minutes. It should turn out sticky, but don’t let this scare you. Cover the dough with cling film or a bowl and let it rest for room temperature 15 - 20 minutes.

6. Pour flour onto the table, knead the remaining dough again, then cut off a piece and roll it into a rope 2 - 3 cm thick. Then cut it into small pieces 2 - 3 cm long, depending on whether the dumplings are large or small You will cook.

7. Using your hands, form each piece into a small cake, flattening it with your hand. Then roll out thin small cakes.

8. Lay out the filling and connect the edges, you can roll them into a pigtail or simply connect the edges with cloves.

9. B large saucepan pour water and bring it to a boil, add salt. Carefully place the dumplings in it, one at a time, and carefully mix with a slotted spoon so that they do not stick to the bottom.

After the water boils again, you need to wait until all the dumplings float to the surface. Now you need to reduce the heat and cook them for another 2 minutes.

10. Place on a plate with a slotted spoon and serve.

You can use fried onions in oil as a dressing. It turns out just super delicious!

Potato gnocchi with pumpkin

Gnocchi are Italian dumplings that use flour as ingredients. semolina, potato. And they fit perfectly into the Lenten menu.

We will need:

• potatoes - 200 gr
• pumpkin pulp - 200 g
• garlic - 2 cloves
• flour - 2 - 2.5 cups
• olive oil - 2 - 3 tbsp. spoons
• nutmeg - a pinch
• fresh greens
• salt, pepper - to taste

Preparation:

1. Peel the potatoes and pumpkin and cut into 2 by 2 cm cubes. Pour in cold water so that it just covers all the vegetables. Bring to a boil, then reduce heat and simmer for 20 minutes.

2. Pour the vegetable broth into a bowl, and puree the vegetables using a blender. Let them cool a little.

3. Wash the greens, dry them and divide them into two parts. Peel and chop the garlic.

4. Add nutmeg, salt, pepper and half the herbs to the puree. Stir, then add vegetable oil and stir again.

5. In small portions add flour, stirring with a spoon each time. Knead the dough until it becomes sticky. Roll the dough into a ball, cover with film and let rest for 10 minutes.

6. Separate part of the dough from the overall piece and roll it into a thin sausage 2 cm wide. Cut the sausages into circles, make a dent with your finger. Work on a floured table.

7. Place the gnocchi on a floured tray and refrigerate for 20 minutes.

8. Heat water in a large saucepan, salt it and place the gnocchi in it. Stir with a slotted spoon so that they do not stick to the bottom. Once they float to the surface, cook for another three minutes.

9. When serving, drizzle the gnocchi with oil, sprinkle with garlic and remaining fresh herbs.

Chickpea hummus

We will need:

• chickpeas - 500 gr
• sesame - 3 - 4 tbsp. spoons
• olive oil – 70 ml
• garlic - 3 cloves
• lemon - 1 pc.
• salt, red pepper - to taste
• paprika ground cilantro or parsley for garnish

Preparation:

1. Grind sesame seeds into flour in a coffee grinder, add a spoonful of olive oil and mix. We will get tahini paste, it is the main ingredient for hummus. Sometimes you can buy it in a store, but it is sold extremely rarely here.

2. Soak chickpeas overnight in cold water. Then rinse it in running water and put it in a saucepan. Fill with water to the top, bring to a boil, then drain.

3. Fill with water again, bring to a boil and drain. And then do the same thing again.

4. Then fill it with water again and bring to a boil. Add the whole garlic clove and cook for 1.5 - 2 hours. Then pour the broth into a separate bowl.

5. Rinse boiled chickpeas with cold water, set aside three full tablespoons, and place the rest in a blender bowl and puree, adding sesame paste and a little pea broth.

6. Add the two remaining and chopped garlic cloves, squeeze out the lemon juice and pour in the remaining oil. Beat the mixture until it becomes a light puree.

7. Place the hummus on a plate, sprinkle with fresh herbs, pour over the oil and garnish with the remaining whole peas. Sprinkle red pepper and paprika on top.

8. Serve with fresh vegetables and pita bread or bread.

Lenten buckwheat cutlets

It happens that sometimes it remains boiled buckwheat. You cook porridge, don’t eat it right away, and it sits in the refrigerator. It’s a shame to throw it away, but I don’t want to eat it anymore. And then I started cooking with it. And if it’s not during Lent, then with the addition of a small amount of minced meat.

The cutlets taste as if they were entirely meat.

I started cooking the same cutlets with minced fish, and they also turn out very tasty. By the way, on some days during Lent you can eat fish, and in this case you can cook buckwheat cutlets with fish.

But since my son does not eat meat, I prepared cutlets for us with the addition of minced meat, and for him with the addition of potatoes. Since he loves both, he always eats them with great pleasure.

When I started preparing today’s article, I started watching the video and saw a familiar recipe. And I decided not to describe it, but to include this video in the article.

And for a post this is just the thing the right recipe. So take it to your piggy bank and cook with pleasure!

Lenten apple muffins

We will need:

• large apples - 3 pcs.
• banana - 1 piece
• flour - 200 gr
• sugar - 5 - 6 tbsp. spoons
• vegetable oil - 4 tbsp. spoons
• baking powder - 1 teaspoon
• cinnamon - 1 teaspoon
• raisins or nuts - optional

Preparation:

1. Wash the apples, dry them and cut them into halves. Remove the core, do not peel the peel. Bake in the oven at 180 degrees for 15 - 20 minutes. You can also bake it in the microwave. The apples should become soft.

2. Let cool slightly, then use a spoon to scoop out all the pulp. Slice the banana and mash everything with a fork until smooth.

3. Add vegetable oil and mix.

4. In a separate bowl, mix sifted flour, sugar, salt, baking powder and cinnamon. The muffins will turn out very tasty if you add dried fruits with nuts or seeds, or just one thing, to the dough.

5. Add puree to the dry mixture and mix. If it was not enough to obtain an elastic dough, you can add a little apple juice. Mix the whole mass until smooth.

6. Grease the prepared muffin tins with vegetable oil and fill them 2/3 full. Bake for 30 minutes at 180 degrees.

7. Remove from the molds and serve.

Vitamin smoothie

Using the same principle as this recipe, you can prepare smoothies from different fruits and berries, as well as their combinations.

We will need:

• large oranges - 4 pcs.
• bananas - 3 pcs.
• red grapefruit – 1 pc.
• mango - 1 piece

Preparation:

1. Wash all fruits. Squeeze juice from oranges and grapefruit. Peel bananas and mangoes and cut the pulp into smaller pieces.

2. Place the pulp in a blender bowl, add juice there and beat until smooth.

3. Serve in glasses with a straw. You can decorate with a sprig of mint or slices of orange or banana.

You can use apples, pears, kiwis, tangerines and all commercially available fruits for smoothies. You can also make smoothies with the addition of vegetables.

This is the menu we have for today.

Along with such simple and everyday dishes like dumplings and pancakes, I tried to give less famous recipes- hummus, gnocchi and granola. So your Lenten breakfasts, lunches and dinners will be even more varied and tasty with them.

I hope that you liked today’s recipes, and that by cooking them you won’t go hungry. All the recipes turned out just right - satisfying, nutritious and very tasty.

Bon appetit! And fast for HEALTH!

Neither the body will be cleansed without fasting and prayer, nor the soul without mercy and truth. (Philokalia)

You will find festive recipes for Lenten dishes in this article. Lenten pies, main courses, soups and salads - we have selected only the best recipes for you.

Lenten recipes

Lenten salads

Salad of cabbage, carrots, apples and sweet peppers

Washed white cabbage cut into strips, grind with a small amount of salt, drain the juice, mix with peeled chopped apples, carrots, sweet peppers, season with sugar and vegetable oil. Sprinkle with finely chopped herbs.

300 g cabbage, 2 apples, 1 carrot, 100 g sweet pepper, 4 tablespoons vegetable oil, 1 teaspoon salt, 1/2 teaspoon sugar, herbs.

Beet caviar

Finely chop the onion, grate the carrots on a coarse grater. Fry everything in vegetable oil until golden brown. Then add grated fresh beets. Five minutes before cooking, add salt to taste and tomato paste.

1 onion, 1 carrot, 3-4 medium beets, 100 g vegetable oil, 1/2 cup tomato paste diluted with water, salt.

Radish salad with butter

Peel and rinse the radish well, put it in cold water for 15-20 minutes, then let the water drain, chop the radish on a grater, season with vegetable oil, salt and vinegar, put in a salad bowl, garnish with herbs. You can add chopped onions sautéed in vegetable oil to the grated radish.

Radish 120 g, vegetable oil 10 g, vinegar 3 g, onions 15 g, greens.

Vitamin salad

Finely chop the fresh cabbage and grate the carrots on a coarse grater. Mix everything and add salt. Add green peas (canned). Pour vinegar, vegetable oil, sprinkle with ground black pepper and herbs. You can add fresh cucumbers and green onions.

300 g of fresh cabbage, 1 large carrot, 5 tablespoons of peas, salt, 1 tablespoon of vinegar. 10 g vegetable oil, 2 g black pepper.

Tomatoes stuffed with vegetable mixture

Wash the tomatoes, cut off the top with a sharp knife, and remove the core with a spoon. Boiled carrots finely chop, finely chop the apple, grate the cucumbers on a coarse grater. Place all vegetables in a bowl, add peas, salt, vegetable oil and stir. Stuff the tomatoes with this minced meat. Sprinkle dill on top.

5 small tomatoes, 1 carrot, 1 apple, 2 pickled cucumbers, 100 g green canned peas, 2 tablespoons vegetable oil, 1/3 teaspoon salt, dill.

Rice salad

Boil rice in salted water. Chop the vegetables, mix with cooled rice, salt and pepper, add sugar and vinegar to taste.

100 g rice, 2 sweet peppers, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.

Lenten first courses

Vegetable soup

Fry chopped onion, parsley and celery in vegetable oil, add water, add chopped carrots, rutabaga and shredded cabbage and cook over low heat for 20-30 minutes. About halfway through cooking, add crushed garlic and seasonings; add applesauce or grated apple at the very end. When serving, sprinkle the soup with chopped herbs.

2 onions, 1 parsley root, celery, 2 tablespoons of vegetable oil, 1 liter of water, 2 carrots, 1 slice of rutabaga, 1 cup of finely shredded cabbage (150 g), clove of garlic, 1 bay leaf, 1/2 teaspoon of cumin , 1 apple or 2 tablespoons applesauce, salt, herbs.

Lenten pea soup

In the evening, pour cold water over the peas and leave to swell, prepare the noodles.

For noodles, mix half a glass of flour well with three tablespoons of vegetable oil, add a spoonful of cold water, add salt, and leave the dough for an hour to swell. Cut the thinly rolled out and dried dough into strips and dry in the oven.

Cook the swollen peas without draining until half cooked, add the fried onions, diced potatoes, noodles, pepper, salt and cook until the potatoes and noodles are ready.

Peas - 50 g, potatoes - 100 g, onions - 20 g, water - 300 g, oil for frying onions - 10 g, parsley, salt, pepper to taste.

Russian Lenten soup

Boil pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth and cook until tender. In summer you can add fresh tomatoes, cut into slices, which are laid at the same time as the potatoes.

When serving, sprinkle with parsley or dill.

Potatoes, cabbage - 100 g each, onions - 20 g, carrots - 20 g, pearl barley - 20 g, dill, salt to taste.

Borscht with mushrooms

Prepared mushrooms are stewed in oil along with chopped roots. Boiled beets are grated or cut into cubes. Potatoes, cut into oblong pieces, are boiled in broth until soft, other products are added (flour is mixed with a small amount of cold liquid) and the whole thing is boiled for 10 minutes. Greens are added to the soup before serving. If tomato puree is added, it is stewed together with mushrooms.

200 g fresh or 30 g dried porcini mushrooms, 1 tablespoon vegetable oil, 1 onion, a little celery or parsley, 2 small beets (400 g), 4 potatoes, salt, 1-2 liters of water, 1 teaspoon flour, 2 -3 tbsp. spoons of greens, 1 tbsp. spoon of tomato puree, vinegar.

Peppers, eggplants, stuffed zucchini

Peel peppers, eggplants, young zucchini from stalks and seeds (cut off the peel from zucchini) and stuff with minced vegetables, which includes finely chopped onions, carrots, cabbage, taken in equal shares, and 1/10 of their total volume of parsley and celery. All vegetables used for minced meat must first be fried in vegetable oil. Also fry stuffed eggplants, peppers and zucchini. Then fold into deep metal utensils, pour 2 cups of tomato juice and place in the oven for 30-45 minutes. for baking.

Tikhvin porridge

Wash the peas, boil in water without adding salt, and when the water has boiled down by 1/3 and the peas are almost ready, add the mixture and cook until tender. Then season with finely chopped onion, fried in oil, and salt.

1/2 cup peas, 1.5 liters of water, 1 cup buckwheat, 2 onions, 4 tbsp. spoons of vegetable oil.

Simple stew

Cut raw potatoes into large cubes and in a wide frying pan, in vegetable oil, as quickly as possible (on high fire) and fry evenly on all sides until golden crust. As soon as the crust has formed, place the still half-raw potatoes in clay pot, add finely chopped herbs, onions, salt, add boiling water, cover with a lid and put in the oven for 1 minute. The finished stew is eaten with cucumbers (fresh or salted) and sauerkraut.

1 kg potatoes, 1/2 cup vegetable oil, 1 tbsp. spoon of dill, 1 tbsp. a spoonful of parsley, 1 onion, 1/2 cup water, salt.

Braised cabbage

Finely chop the onion, put it in a frying pan with vegetable oil and fry until golden brown. Then add finely shredded cabbage and fry until half cooked. In 10 min. add salt, tomato paste, red or black before finishing ground pepper, sweet peas and bay leaves. Close the pan with a lid. Sprinkle with herbs before serving.

2 medium onions, 1 small head of cabbage, 1/2 cup vegetable oil, salt, pepper, 2-3 peas allspice, 1 bay leaf, 1/2 cup tomato paste diluted with water.

Potatoes in garlic sauce

Wash the peeled potatoes and dry with a towel. Cut each potato in half. Heat more than half of the vegetable oil in a frying pan and fry the potatoes until golden brown. Then prepare the garlic sauce. To do this, grind the garlic with salt, add 2 tablespoons sunflower oil and stir. Pour garlic sauce over fried potatoes.

10 small potatoes, half a glass of sunflower oil, 6 cloves of garlic, 2 teaspoons of salt.

Friable rice-oat porridge

Rinse the rice and oats, mix and pour the mixture into boiling water. Keep on high heat for 12 minutes, then reduce the heat to medium and keep for another 5-8 minutes, then remove from heat, wrap warm and only after 15-20 minutes. open the lid. Ready porridge season with onions fried in oil and finely chopped garlic and dill. Heat in a frying pan over low heat for 3-4 minutes.

1.5 cups of rice, 0.75 cups of oats, 0.7 liters of water, 2 teaspoons of salt, 1 onion, 4-5 cloves of garlic, 4-5 tablespoons of sunflower oil, 1 tbsp. spoon of dill.

Potato cutlets with prunes

Make a puree from 400 grams of boiled potatoes, add salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.

Let it sit for about twenty minutes so that the flour swells, at this time prepare the prunes - peel them from the pits, pour boiling water over them.

Roll out the dough, cut into circles with a glass, put prunes in the middle of each, form cutlets by pinching the dough into patties, roll each cutlet in breadcrumbs and fry in a frying pan in a large amount of vegetable oil.

Potato fritters

Grate some of the potatoes, boil some, drain the water, add salt and add finely chopped onion and fried in vegetable oil. Mix the entire potato mixture, add flour and soda and bake pancakes from the resulting dough in vegetable oil.

750 g grated raw potatoes, 500 g of boiled potatoes (mashed), 3 tablespoons of flour, 0.5 teaspoon of soda.

Rice with vegetables

Heat oil in a frying pan, fry onions, carrots, and bell peppers. Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring until cooked, the rice should absorb all the liquid. Then add green peas, parsley and dill.

2 full glasses of rice, 100 g of vegetable oil, 3 onions, 1 carrot, salt, pepper, 3 sweet peppers, 0.5 liters of water, 5 tablespoons of green peas.

Lenten mushrooms

Mushroom vinaigrette

Mushrooms and onions are chopped, boiled carrots, beets, potatoes and cucumber are cut into cubes and mixed. The oil is seasoned with vinegar and seasonings and poured over the salad. Sprinkle with herbs on top.

150 g pickled or salted mushrooms, 1 onion, 1 carrot, 1 small beet, 2-3 potatoes, 1 pickle, 3 tbsp vegetable oil, 2 tbsp. spoons of vinegar, salt, sugar, mustard, pepper, dill and parsley.

Mushroom caviar

Fresh mushrooms are stewed in own juice until the juice evaporates. Salted mushrooms are soaked to remove excess salt, dried mushrooms soak, boil and let the water drain in a colander. Then the mushrooms are finely chopped and mixed with chopped onions, lightly fried in vegetable oil. The mixture is seasoned and finely chopped green onions are sprinkled on top.

400 g fresh, 200 g salted or 500 g dried mushrooms, 1 onion, 2 tbsp. spoons of vegetable oil, salt, pepper, vinegar or lemon juice, green onions.

Stewed mushrooms

Heat the oil, add thinly sliced ​​mushrooms and chopped onions. TO boiled mushrooms broth is added, fresh mushrooms are stewed in their own juice for 15-20 minutes. Towards the end of the stewing, add salt and herbs. Served as a side dish boiled potatoes and raw vegetable salad.

500 g fresh or 300 g boiled (salted) mushrooms, 2 tbsp. tablespoons vegetable oil, 1 onion, salt, 1/2 cup mushroom broth, parsley and dill.

Lenten pies

Lenten pie dough

Knead the dough from half a kilogram of flour, two glasses of water and 25-30 g of yeast.

When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour and beat the dough until it stops sticking to your hands.

Then put the dough in the same pan where you prepared the dough and let it rise again.

After this, the dough is ready for further work.

Pea pancakes

Boil the peas until soft and, without draining the remaining water, grind, adding 0.5 cups of wheat flour per 750 g pea puree. Form pancakes from the resulting dough, roll in flour and bake in a frying pan in vegetable oil.

Pies with pea filling

Boil the peas until tender, mash, add onion fried in vegetable oil, pepper and salt to taste.

Prepare simple yeast dough. Divide the dough into balls the size of Walnut and roll into flat cakes 1 mm thick. Add the filling. Bake in the oven for 20-25 minutes.

Using materials from “Orthodox Cuisine Recipes.” – St. Petersburg: “Svetoslov” – 1997