Six great meatless soup recipes for Lent
CATHOLIC ONLINE - Lent is upon us already... but are you ready for the days of fast and abstinence? Here are six wonderful recipes for meatless soups ranging from the exotic to the simple. Tested by time and appetite, these make delicious Lenten Friday entrees or side dishes any time of the year.
LENTEN CUISINE - My Big Fat Greek Lentil Soup makes a wonderful dish for Fridays in Lent or any time of the year.
Morocco's Best Lentil Soup
Like spicy? Want protein and fiber but no cholesterol? This sumptuous soup is just right for you. Requiring less than a half-hour to prepare and two hours to cook, this recipe is a smorgasbord of flavors that is sure to satisfy... You might even feel guilty that it doesn't seem sacrificial enough! And it's authentic... just ask any Morrocan-American!
2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo
1 (19 ounce) can cannellini
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground
1/2 teaspoon ground cayenne
1/2 teaspoon ground cumin
1 tablespoon olive oil
1) In large pot, saute the onions, garlic, and ginger in a little olive oil for about 5 minutes.
2) Add water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
3) Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy. Yield of six servings.
Spicy Indian Cauliflower Soup
Another good and flavor-filled choice! Who knew that cauliflower could taste so good? Goes well with a good Bollywood film.... We recommend "Bride and Prejudice," or "Kethaa Hai Dil Baar Baar," an Indian musical version of "Meet the Parents"!
1 large potato, chopped into cubes
1 small cauliflower, chopped
1 onion, chopped
3 T water
1 T sunflower oil
1 garlic clove
1 T fresh ginger grated
2 tsp ground tumeric
1 tsp cumin seeds
1 tsp black mustard seeds
2 tsp ground coriander
4 cups vegetable stock
1 ¼ cup natural yogurt
salt and ground black pepper
fresh coriander or parsley, to garnish
1) Put the potato, cauliflower and onion into a large pot with the oil and 3 T of water.
2) Heat until hot and bubbling, then cover and turn the heat down.
3) Continue cooking the mixture for about 10 minutes.
Add the garlic, ginger, and spices.
4) Stir well and cook for another 2 minutes, stirring occasionally. Pour in the stock and season well.
5) Bring to a boil, then cover and simmer for about 20 minutes.
6) Stir in the yogurt, season well and garnish with coriander or parsley. Yield of six servings.
Bean Soup Escarole
Don't compare this to any canned bean soup! You will find that this recipe takes a cross-section of common kitchen spices and flavors to make a distinctive-tasting and hearty soup. Imagine yourself enjoying this at a sidewalk cafe in Paris or Milan.... a real treat!
1 lb. bean soup mix
1 tbs. olive oil
1 large onion roughly chopped
3 large cloves garlic, minced
2 small bunch escarole
2 quarts vegetable stock
1 tsp. each of such favorite herbs as thyme, rosemary, tarragon, oregano and basil
1 tbs. balsamic vinegar
salt and pepper to taste
1) Prepare the beans according to package directions by soaking them in water overnight or simmering them in water for an hour. Drain the water, but reserve two cups of it. Set beans aside.
2) In a large skillet, saute the chopped onions in the oil until the onions are soft and translucent.
3) Add the garlic, escarole and all of the herbs and heat through for about five minutes.
4) Add vinegar and stir, then add beans, cooking water and stock and simmer for about 90 minutes or until the beans are tender. Yield of six servings.
Mama mia! They can't make a soup-flavored pizza.... but here's a pizza-flavored soup! Those kids and teens in the family who turn up their nose at most soups will find a winner in this recipe. Make 'em take off their iPod earjacks and concentrate on the luscious flavors in this delectable offering!
1 Tb. olive or vegetable oil
1 medium onion, sliced
1 large green bell pepper, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 cups water
2 cans (14½ oz. each) diced tomatoes in olive oil, garlic and spices, undrained
1 can (6 oz.) tomato paste
1 cup sliced mushrooms (3 oz)
1½ ts. Italian seasoning
1 can (15 to 16 oz) kidney beans, rinsed and drained
1 can (15 to 16 oz) white beans, rinsed and drained
1) Heat oil in pan over medium heat. Cook onion, bell peppers and garlic in oil, stirring occasionally, until onion is tender.
2) Stir in water, tomatoes, and tomato paste until blended. Stir in remaining ingredients except bread and cheese.
3) Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Serve. Yield of six servings.
My Big Fat Greek Lentil Soup
Back to lentils, this time Greek-style. These smooth, delicate flavors will tickle your tonsils with pleasure. This could well be what Aristotle Onassis used to enjoy on his yacht!
2 cups of small, brown lentil, rinsed
1/2 cup of olive oil
2 medium onions, diced
1 large carrot, peeled, halved and cut into 1/2 inch pieces
1 red pepper, seeded and diced
3 bay leaves
3/4 cup of pommodoro sauce (passata)
1 Tbsp. smoked paprika
8 cups of water
3 cloves of garlic, smashed + 5 cloves of garlic, minced for the end
2 Tbsp. dried oregano
salt to taste
1) Into a large pressure cooker, add your lentils, olive oil, onions, carrot, pepper, tomatoes, paprika, bay leaves, smashed garlic and water.
2) Close the lid; bring to a whistling boil on high heat.
3) As soon as your pressure cooker is whistling, turn the heat down to medium and simmer for 45 minutes.
4) Take off the heat, release the pressure from your pressure cooker and safely open the lid.
5) Add your 5 cloves of minced garlic, your oregano and adjust seasoning with salt or Vegeta seasoning.
6) Serve with good bread, black olives and pickled sweet peppers. Yield of six servings.
N'awlins Creole Fish Soup
Katrina may have temporarily wiped out the city, but this New Orleans recipe survived unscathed. Let the distinctive Creole flavorings bathe your tongue as you consume this marvelous meal. Creole cuisine is generally not hot-spicy on its own, but the cayenne pepper cranks this up a notch. If you can't find red snapper at your local store or deli, feel free to substitute tilapia, perch or even catfish. This is a recipe you can literally "throw together" and cook.
1 lb Red snapper,boned/shredded
1 cup Minced onion
1 cup Cooked strained tomatoes
1 Bay leaf
Cayenne pepper to taste
2 tb Lemon juice
1 lb Shelled shrimp,diced
1 cup Diced potatoes
1 tb Butter or margarine
Salt to taste
6 cups water
1) Combine all ingredients except lemon juice in large saucepan.
2) Simmer 40 minutes, or until vegetables are tender.
3) Add lemon juice; stir and serve. Yield of six servings.
Copywriter 2015 - Distributed by THE NEWS CONSORTIUM
Pope Francis Prayer Intentions for October 2015
Universal: That human trafficking, the modern form of slavery, may be eradicated.
Evangelization: That with a missionary spirit the Christian communities of Asia may announce the Gospel to those who are still awaiting it.
Rate This Article
Leave a Comment
More Home & Food News
- What you should eat to improve productivity and promote a healthy lifestyle
- Are you giving this to your kid? The worst fast food kid's meals
- Homeless grow large garden for food in Atlanta
- Hilarious video captures American children taste-testing school lunches from around the world
- Are chilies the new super food? Study finds the pepper can help with weight loss
- 6 wonder foods that help you lose weight and not feel hungry
- 'Wireless Armour': New underwear go on sale to protect men's fertility from 'harmful wireless signals'
- Have you been cooking your food wrong? Weight-loss expert reveals the 'healthy way' of cooking popular foods
- Both provider and consumer, African nations fulfill their need - and love, of tea
- Fr. Paul Schenck: Finding Living Faith on Catechetical Sunday
- The Movie Yellow: Incest as 'Normal' and Cassavates's Slides Into the World of Woes
- The Chicago School Teachers Strike Reveals the Need For School Choice
- The Sexual Barbarians and the Dissolution of Culture
- The Happy Priest Challenges Us to Ask: Who is Jesus to Me?
- Michael Coren on Canadian Public Schools: Teachers, leave those kids alone
- We Cannot Ignore Our Consciences: Cardinal Dolan On Religious Liberty
- In the Face of Danger, Successor of Peter Travels to Lebanon as a Messenger of Peace
- Reflections on the Dignity and Vocation of Women: Who or What?
More Easter / Lent
'So it is written that the Christ would suffer and on the third day rise from the dead' - Luke 24:46
Ash Wednesday marks the beginning of the Season of Lent. It is a season of penance, reflection, and fasting which prepares us for Christ's Resurrection on Easter Sunday, through which we attain redemption. continue reading
Palm Sunday, the Sunday before Easter, commemorates Jesus' triumphal entry into Jerusalem, an event mentioned in all four canonical Gospels. (Mark 11:1.11, Matthew 21:1.11, Luke 19:28.44, and John 12:12.19) ... continue reading
On Palm Sunday, we celebrate the first joy of the season, as we celebrate Our Lord's triumphant entrance into Jerusalem where he was welcomed by crowds worshiping him and laying down palm leaves before him. It also marks the beginning of Holy Week... continue reading
HOLY THURSDAY is the most complex and profound of all religious observances. It celebrates his last supper with the disciples, a celebration of Passover ... continue reading
On Good Friday, each member of the Church tries to understand at what cost Christ has won our redemption. In the solemn ceremonies of Holy Week we unite ourselves to our Savior, and we contemplate our own death to sin in the Death of our Lord ... continue reading
Easter is the principal feast of the ecclesiastical year. Leo I (Sermo xlvii in Exodum) calls it the greatest feast (festum festorum), and says that Christmas is celebrated only in preparation for Easter. It is the centre of the greater part of the ecclesiastical year ... continue reading
For most people the easiest practice to consistently fulfill will be the traditional one, to abstain from meat on all Fridays of the year. During Lent abstinence from meat on Fridays is obligatory in the United States as elsewhere. Christ Himself said that His disciples would fast once He had departed (Lk. 5:35). continue reading
Everything answered from when does lent end, ashes, giving something up, stations of the cross and blessed palms. The key to understanding the meaning of Lent is simple: Baptism... continue reading
Stations of the Cross refers to the depiction of the final hours (or Passion) of Jesus, and the devotion commemorating the Passion. First Station: Jesus is condemned to death... pray the stations now
What did you give up for Lent?
From the humorous to the bizarre, people have had interesting Lenten experiences. Tell us about what you are going to give up for this Lenten Year.
What others gave up »
Alex Basile - Catholic Online, 4/10/2015
Author Alex Basile reflects of the true meaning of the Resurrection of Christ and how many Christians overlook the real joy of Easter. In the haziness of the first Easter morning, Mary Magdalene made ...Continue Reading
Fr. James Farfaglia - Catholic Online, 4/6/2015
With the resurrection of Jesus, the physical is exalted. When we truly believe in Jesus, we are resurrected in this life because we are freed from the fear and worry that are characteristic of ...Continue Reading
Randy Sly - Catholic Online, 4/6/2015
While Easter is a Solemnity and an Octave Feast, it is also a 50-day journey until Pentecost. We continue to remember his resurrection with special devotion. Saint Augustine shares this ...Continue Reading
F. K. Bartels - Catholic Online, 4/6/2015
There is great cause for belief in the Resurrection. One of the most wonderful tenets of Catholicism and the true Christian religion the Church transmits, is that the Resurrection is a historical ...Continue Reading
On Good Friday, the entire Church fixes her gaze on the Cross at Calvary. Each member of the Church tries to understand at what cost Christ has won our redemption.
In the symbol of the Cross we can see the magnitude of the human tragedy, the ravages of original sin, and the infinite love of God. Learn More
Ash Wednesday marks the beginning of the Season of Lent. It is a season of penance, reflection, and fasting which prepares us for Christ's Resurrection on Easter Sunday, through which we attain redemption.
The ashes are made from the blessed palms used in the Palm Sunday celebration of the previous year. The ashes are christened with Holy Water and are scented by exposure to incense. Learn More
Stations of the Cross refers to the depiction of the final hours (or Passion) of Jesus, and the devotion commemorating the Passion.
ACT OF CONTRITION. O my God, my Redeemer, behold me here at Thy feet. From the bottom of my heart... Pray the Stations
'Christ Himself said that His disciples would fast once He had departed' Lk. 5:35
Abstinence. The law of abstinence requires a Catholic 14 years of age until death to abstain from eating meat on Fridays in honor of the Passion of Jesus on Good Friday. Salt and freshwater species of fish, amphibians, reptiles and shellfish are permitted.
Fasting. The law of fasting requires a Catholic from the 18th Birthday (Canon 97) to the 59th Birthday (i.e. the beginning of the 60th year, a year which will be completed on the 60th birthday) to reduce the amount of food eaten from normal. The Church defines this as one meal a day, and two smaller meals which if added together would not exceed the main meal.
Learn More »