How to Make Lent Recipes 

Learn how to make Lent recipes because they are very popular every year at this time. Christians around the world traditionally give up different foods from their diets. Prayer and this sacrifice of certain foods are done for a period of time leading up to the crucifixion and resurrection of Jesus Christ which would be Easter. This is one occasion which the Lord through His Word, the Bible instructs us to celebrate.


Different denominations celebrate this period in different ways. Many extend the period of time over forty days sacrificing with a very strict diet using Lent recipes that have no meat, fish, cheese, eggs or dairy products.


Learning how to cook Lent recipes varied throughout the ages and from one country to another. Ingredients allowed for consumption varied greatly. Most allowed no meat to be eaten, but for some no animal products were also included among many other foods. There were also restrictions on drinks such as alcoholic beverages. There have also been times in various countries when you could eat and drink these “forbidden” products but you were charged a “contribution” for the consumption.


The Catholic Church in the more modern Western society has relaxed the demand for fasting for the Lent season. Most now only fast on Ash Wednesday and on Good Friday instead of the entire forty days of the Lent season. Sometimes fasting may mean giving up one type of food or beverage like alcohol. For others, fasting may mean having only one full meal which includes meat during the day. All this means if you are wanting to learn how to make Lent recipes, do some research as to what ingredients should be used in your cooking suitable for your family or guests.

HOW TO MAKE LENT RECIPES like this
VEGETABLE SOUP RECIPE

How to Make Lent RecipesHow to Make Lent Recipes

The following is a good vegetable soup for Lent.

  • 4 Tablespoons olive oil
  • ½ Cup chopped celery
  • 1 Small chopped onion
  • 2 Cloves minced garlic
  • 3 Large diced potatoes
  • 3 Diced carrots
  • 1 Small sliced zucchini
  • 1 Small head cabbage, chopped
  • 2 Cups diced tomatoes
  • 2 Tablespoons tomato paste
  • 2 Tablespoons chopped parsley
  • 1 ½ Teaspoons salt
  • ½ Teaspoon black pepper
  • 2 Tablespoons rice
  • 2 Cups water

Put the olive oil in a large pot; add the celery, onions, garlic, potatoes, carrots, zucchini and cabbage.

Cook vegetables for 10 to 15 minutes in the olive oil.

Add the remaining ingredients and simmer about 1 hour or until all vegetables are tender. (May need to add a little more water but soup should be thick)

The period of forty days comes from the Gospels where Jesus spent forty days fasting in the desert before he began His ministry. Some denominations calculate the time differently and some exclude certain days such as the weekends. They might have a shorter period of time and sacrifice only one or two foods. There are denominations of Christians who do not publically observe Lent at all. They believe that the Lord’s scriptures teach that prayer and sacrifice should be done in private and secrecy.


Most of you have heard of the Mardi Gras season, Carnival season or Fat Tuesday, all terms related to the period leading up to Lent. Mardi Gras is French for Fat Tuesday meaning the practice of eating richer fatty foods. Most people will learn how to make Lent recipes before Fat Tuesday, the day before the ritual fasting begins. Other countries sharing the Christian traditions observe in similar ways. In England, Shrove Tuesday is a time for making your confessions before Lent begins. Being the melting pot that the United States is, all the different customs are celebrated here.


For many cleaning the home is as important as cleaning the body and spirit. The first day of Lent is the beginning of spring house cleaning. All the walls get cleaned or maybe a fresh coat of paint. The kitchen especially is thoroughly cleaned; cabinets inside and out. Food storage is cleaned and organized for another year. As family traditions dictate, tables are set and stocked with foods for the occasion if visiting friends and family should come.


Traditionally younger people learn how to make Lent recipes which have been passed down from generation to generation. For most cultures vegetarian recipes or vegan recipes are acceptable. For many casserole recipes or other recipes with fish are quite acceptable. If you are not sure and you plan to host a dinner for Lent, stick with recipes that have no meat, poultry, fish, eggs, dairy products, olive oil or wine. Sometimes butter substitute, egg substitute and other substitutes are allowed. Even though many foods are sacrificed, the ones allowed can be flavorful and delicious.


In many countries Lent recipes consists of a lot of sweets; sweet breads, cakes, sweet rolls and puddings are plentiful during the Lent season. This is why a lot of people complain of gaining weight during this time. It is like Christmas when we have an abundance of food. Most sweets are acceptable with most cultures, so the tables are always filled for visiting guests.

APPLESAUCE CUPCAKES

  • ½ Cup vegetable oil
  • 1 Cup applesauce
  • 1 Cup sugar
  • 1 Teaspoon baking soda
  • ¼ Cup raisins
  • 2 Cups flour
  • 1 ½ Teaspoons cinnamon
  • 1/8 Teaspoon salt
  • 1 1/4 Teaspoon nutmeg
  • ¼ Teaspoon cloves
  • ½ Cup chopped nuts

Preheat oven to 350F degrees.

Cream sugar and oil until light and fluffy.

Add baking soda to applesauce and blend into sugar mixture.

Sift flour, cinnamon, nutmeg, cloves and salt; stir in the sifted mixture the raisins and nuts.

Stir dry ingredients into the creamed mixture until well blended.

Spoon batter into paper lined cupcake tins and bake about 15 minutes or until a pick comes out clean.

QUICK COFFEE CAKE RECIPE a favorite Lent recipe

  • 2 Tablespoons shortening
  • 1/3 Cup sugar
  • 1 Beaten egg
  • 1 ½ Cups flour
  • 2 Teaspoons baking powder
  • 2/3 Cup milk
  • 1 Tablespoon melted butter
  • ¼ Cup brown sugar
  • 1 Teaspoon cinnamon
  • ½ Cup chopped nuts

Cream shortening and sugar; blend in beaten egg.
Sift flour with baking powder; blend flour mixture and milk in creamed mixture.
Spread evenly in a greased 8 inch square baking pan.
Brush top with melted butter; sprinkle top with brown sugar, cinnamon and nuts.
Bake in preheated oven at 350F degrees for 30 minutes.

RAISIN BREAD RECIPE

  • 3 Cups flour
  • 4 Teaspoons baking powder
  • 1 ½ Teaspoons salt
  • ½ Cup sugar
  • 1 Cup raisins
  • ¾ Cup chopped nuts
  • 1 Beaten egg
  • 1 ½ cups milk
  • 2 Tablespoons melted shortening

Sift together flour, baking powder, salt and sugar.
Combine egg, milk and shortening; stir liquid mixture into dry mixture.
Pour batter into a greased loaf pan and let stand at room temperature for 20 minutes.
Bake in preheated oven at 350F degrees for 1 ¼ hours; remove from pan and cool on rack.

EGGS CHIMAY RECIPE

  • 8 Hard cooked eggs peeled and cut in half
  • 1 Pound finely chopped mushrooms
  • 2 Tablespoons butter
  • 1 Tablespoon shallots
  • ½ Cup softened butter
  • 4 Tablespoons Mornay sauce (Recipe below)
  • Pinch cayenne pepper
  • ½ Cup shredded Parmesan cheese

Mornay Sauce Recipe:

  • 4 Tablespoons butter
  • ¼ Cup flour
  • 2 Cups milk
  • ½ Teaspoon salt
  • Fresh ground black pepper
  • 2 Tablespoons minced onion
  • Pinch thyme
  • ¼ Cup shredded Parmesan cheese
  • ¼ Cup Gruyere cheese

Melt butter over medium heat; add onion and cook until tender.

Stir in flour; mix thoroughly (DO NOT BROWN)

Slowly add milk stirring and simmer 2 minutes; season and cool slightly.

Add cheeses; stir to blend.

Preheat oven to 350F degrees.

Sauté mushrooms and shallots in 2 tablespoons butter until tender.

Blend egg yolks, mushrooms, softened butter, cayenne and Mornay sauce together until smooth.

Stuff 2 egg halves with mixture; put 2 halves back together to make a whole egg.

Spread a layer of Mornay sauce in bottom of a baking dish; arrange eggs on top.

Pour remaining Mornay sauce over the eggs; sprinkle with shredded Parmesan cheese.

Bake until heated 10 to 15 minutes; place under broiler until lightly brown on top.

STUFFED ONION RECIPE

  • 6 Medium size onions peeled
  • Salted water
  • Vegetable oil
  • Paprika
  • ¼ cup butter
  • 1 Tablespoon melted butter
  • 3 Tablespoon chopped fresh parsley
  • ¼ Cup half and half
  • ¼ Cup chopped black olives
  • ¾ Cup finely chopped walnuts
  • ½ Cup shredded Swiss cheese
  • ¼ Teaspoon salt
  • ¼ Cup dry bread crumbs

Preheat oven to 350F degrees.

Cut a thick slice from top of each onion; scoop center from onion and set aside.

Cook onion shells in boiling salted water about 20 minutes; drain.

Brush each onion shell with oil; sprinkle with paprika.

Chopped reserved onion from centers; melt ¼ cup butter in skillet and cook chopped onion until tender.

Add parsley, half and half, olives, walnuts, cheese and salt to skillet and mix well.

Spoon mixture into boiled onion shells; place in a shallow baking dish.

Combine melted butter with bread crumbs; sprinkle over the top.

Bake about 15 to 20 minutes.

SUNSHINE CASSEROLE RECIPE

  • 6 Cups sliced zucchini
  • 2 Teaspoons salt
  • 1 Can cream of celery soup
  • 1 Cup sour cream
  • 1 Cup shredded carrots
  • ¼ Cup minced fresh onion
  • 1 Package (8 ounces) herb stuffing mix
  • ½ Cup melted butter

Preheat oven to 400F degrees.

Cook squash 5 minutes in boiling water with salt; drain.

Combine in a bowl the soup, sour cream and carrots; add squash and onion.

Combine in another bowl the stuffing mix and butter; spread half on bottom of greased casserole dish.

Top stuffing mixture with vegetable mixture; top with remaining stuffing mixture.

Bake for 30 minutes.

RISOTTO RECIPE

The main ingredient, in this lent recipe, is thick creamy Arborio rice.

  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • ¾ Cup chopped onion
  • 1 Cup uncooked Arborio rice
  • 3 Cups vegetable (or chicken) stock
  • ¼ Cup dry white wine
  • ¾ Cup chopped fresh tomatoes
  • 1 Cup chopped artichokes
  • ½ Cup blanched julienne carrots
  • ½ Cup julienne zucchini
  • ½ Cup blanched fresh green beans
  • ¼ Cup grated Parmesan cheese
  • Salt/pepper to taste

Heat butter and olive oil in a medium saucepan over low heat.

Add onions and cook until light brown; add rice and cook until liquid is absorbed.

Heat stock in a saucepan; add ¼ cup at a time to the rice mixture cooking until liquid is absorbed.

Stir in wine, tomatoes, artichokes, carrots, zucchini and green beans.

Cook rice until liquid is absorbed; stir in cheese, salt and pepper.

Serves 4