16 Delicious Orthodox Lenten Recipes for Spiritual Nourishment

Zesty flavors and wholesome ingredients await in our collection of 16 Delicious Orthodox Lenten Recipes for Spiritual Nourishment. Perfect for home cooks across North America, these dishes blend tradition with creativity, offering a feast for the soul without compromising on taste. Whether you’re observing Lent or simply exploring meat-free meals, dive into these comforting and easy-to-make recipes that promise to delight your palate and uplift your spirit.

Lenten Dolmades with Grape Leaves

Wondering what to make for your next Lenten meal? These Lenten Dolmades with Grape Leaves are a flavorful, satisfying option that’s surprisingly easy to whip up. You’ll love the tangy, herby filling wrapped in tender grape leaves.

Ingredients

• 1 jar grape leaves (about 50 leaves) – I always rinse them to remove excess brine.
• 1 cup uncooked white rice – Short grain works best for that perfect stickiness.
• 1/4 cup extra virgin olive oil – My go-to for its fruity flavor.
• 1 large onion, finely diced – Yellow onions add a nice sweetness.
• 1/2 cup fresh dill, chopped – Don’t skimp; it’s the star of the show.
• 1/4 cup fresh mint, chopped – Adds a refreshing kick.
• 2 tbsp lemon juice – Freshly squeezed, please!
• 1 tsp salt – Just enough to bring all the flavors together.
• 1/2 tsp black pepper – Freshly ground for the best taste.
• 2 cups water – For simmering the dolmades to perfection.

Instructions

1. Rinse the grape leaves under cold water and pat dry. This removes excess salt and makes them easier to handle.
2. In a large bowl, mix the rice, olive oil, onion, dill, mint, lemon juice, salt, and pepper. The mixture should be fragrant and well combined.
3. Place a grape leaf flat on a surface, shiny side down. Add a teaspoon of the rice mixture near the stem end.
4. Fold the sides of the leaf over the filling, then roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.
5. Arrange the dolmades seam-side down in a large pot. Pour in the water until they’re just covered.
6. Place a heavy plate on top to keep them from unraveling. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
7. Let them cool in the pot for 10 minutes before serving. This helps them set and makes them easier to handle.

Come for the tender grape leaves, stay for the zesty, herby filling. These dolmades are perfect with a dollop of vegan yogurt or a squeeze of extra lemon for that extra tang.

Vegan Moussaka with Eggplant and Lentils

Vegan moussaka with eggplant and lentils is the hearty, flavorful dish you didn’t know you needed. It’s packed with layers of savory goodness that’ll make you forget it’s entirely plant-based.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds (go for firm, shiny ones)
• 1 cup dried green lentils (they hold their shape better than red ones)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions work best here)
• 3 garlic cloves, minced (fresh is always better)
• 1 tsp ground cinnamon (it’s the secret spice that makes it pop)
• 1 tsp dried oregano (crush it between your fingers to wake it up)
• 1 14-oz can crushed tomatoes (San Marzano if you can find them)
• 1 cup unsweetened almond milk (for that creamy béchamel)
• 2 tbsp all-purpose flour (to thicken the béchamel)
• 1/4 tsp nutmeg (just a pinch makes all the difference)
• Salt and pepper to taste (don’t skimp on the salt)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the eggplant slices with 2 tbsp olive oil and a pinch of salt. Arrange them in a single layer on the baking sheet. Roast for 20 minutes, flipping halfway, until golden.
3. While the eggplant roasts, rinse the lentils and cook them in 3 cups of boiling water for 20 minutes or until tender. Drain and set aside.
4. In a skillet, heat 1 tbsp olive oil over medium. Add the onion and cook until soft, about 5 minutes. Stir in the garlic, cinnamon, and oregano for 1 minute until fragrant.
5. Add the crushed tomatoes and cooked lentils to the skillet. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
6. For the béchamel, whisk the almond milk, flour, and nutmeg in a saucepan over medium heat. Cook for 5 minutes, stirring constantly, until thickened.
7. Layer half the eggplant in a baking dish, top with the lentil mixture, then the remaining eggplant. Pour the béchamel over the top.
8. Bake at 375°F for 25 minutes, until bubbly and golden. Let it sit for 10 minutes before serving.

Moussaka is all about the layers—each bite is a mix of creamy, savory, and slightly sweet. Try serving it with a crisp green salad to balance the richness.

Orthodox Lenten Fasolada (Bean Soup)

Vegan or not, you’ll love this hearty Orthodox Lenten Fasolada. It’s a simple bean soup that’s packed with flavor and perfect for those chilly evenings.

Ingredients

• 2 cups dried white beans (soaked overnight, they plump up beautifully)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (the sharper, the better for depth)
• 2 carrots, sliced (adds a sweet crunch)
• 2 celery stalks, chopped (for that essential earthy flavor)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 tbsp tomato paste (gives a rich, umami kick)
• 6 cups water (or veggie broth for extra flavor)
• 1 bay leaf (it’s the secret whisper in the pot)
• Salt and pepper to taste (but really, don’t skimp on the salt)

Instructions

1. Drain the soaked beans and rinse them under cold water. This helps reduce the cooking time.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the onions are translucent, about 5 minutes.
3. Stir in the garlic and tomato paste, cooking for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Add the beans, water, and bay leaf to the pot. Bring to a boil, then reduce the heat to low. Simmer uncovered for 1.5 to 2 hours, or until the beans are tender. Tip: Skim off any foam that forms on top for a clearer soup.
5. Once the beans are soft, season with salt and pepper. Remove the bay leaf before serving. Tip: Let the soup sit for 10 minutes off the heat; it thickens slightly.

Perfectly creamy with a velvety texture, this fasolada is a hug in a bowl. Serve it with a drizzle of olive oil and a slice of crusty bread for dipping.

Lenten Spanakopita (Spinach Pie)

Baking this Lenten Spanakopita is like wrapping up all the goodness of spring in a crispy, golden package. You’ll love how the flavors meld together, creating a dish that’s both comforting and refreshing.

Ingredients

• 1 lb fresh spinach, roughly chopped (trust me, the fresh stuff makes all the difference)
• 1/2 cup extra virgin olive oil (my go-to for that rich flavor)
• 1 large onion, finely diced (because no pie is complete without it)
• 2 cloves garlic, minced (for that punch of flavor)
• 1/2 cup fresh dill, chopped (adds a bright, herby note)
• 1/2 cup fresh parsley, chopped (for a bit of freshness)
• 1 tsp salt (just enough to bring out the flavors)
• 1/2 tsp black pepper (for a slight kick)
• 1 package phyllo dough, thawed (handle with care, it’s delicate)

Instructions

1. Preheat your oven to 350°F (175°C). A properly heated oven is key to that perfect golden crust.
2. In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
3. Add the spinach in batches, letting each batch wilt down before adding more. This ensures even cooking.
4. Stir in the dill, parsley, salt, and pepper. Remove from heat and let the mixture cool slightly. Tip: Cooling prevents the phyllo from getting soggy.
5. Brush a 9×13 inch baking dish with olive oil. Layer half the phyllo sheets, brushing each with oil. Tip: Keep unused phyllo covered with a damp towel to prevent drying.
6. Spread the spinach mixture evenly over the phyllo. Top with remaining phyllo sheets, brushing each with oil.
7. Score the top layers into squares before baking. This makes serving easier later.
8. Bake for 45 minutes, or until golden and crispy. Tip: Let it sit for 10 minutes before cutting to set the layers.

When it comes out of the oven, the Spanakopita is irresistibly crispy on the outside, with a tender, flavorful filling inside. Serve it with a dollop of tzatziki for a cool contrast, or enjoy it as is for a simple, satisfying meal.

Vegan Lenten Stuffed Peppers

Wondering what to make for a hearty yet healthy meal that’s both satisfying and simple? These Vegan Lenten Stuffed Peppers are your answer, packed with flavors that’ll make you forget they’re meat-free.

Ingredients

• 4 large bell peppers (I go for a mix of colors for a vibrant plate)
• 1 cup quinoa (rinsed well to avoid bitterness)
• 2 cups vegetable broth (homemade or low-sodium store-bought works)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 small onion, diced (yellow or white, whatever you have on hand)
• 2 cloves garlic, minced (fresh is best here for that punch of flavor)
• 1 can (15 oz) black beans, drained and rinsed (for that protein kick)
• 1 tsp cumin (toasted and ground if you’re feeling fancy)
• Salt and pepper (to your liking, but don’t skimp on the seasoning)

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly cooked pepper without mushiness.
2. Cut the tops off the bell peppers and remove the seeds. A sharp knife makes this step a breeze.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes. Tip: Don’t let the garlic brown to avoid bitterness.
5. Stir in the cooked quinoa, black beans, cumin, salt, and pepper. Mix well to combine all those flavors.
6. Stuff each bell pepper with the quinoa mixture, packing it in tightly. Place them in a baking dish.
7. Bake for 25-30 minutes, until the peppers are tender and the filling is heated through. Tip: Cover with foil halfway if the tops are browning too quickly.

Bite into these stuffed peppers and you’ll get a perfect mix of soft and slightly crunchy textures, with the quinoa and beans offering a hearty bite. Serve them with a dollop of vegan sour cream or avocado slices for an extra layer of deliciousness.

Traditional Lenten Halva

Let me tell you about Traditional Lenten Halva, a simple yet soul-satisfying treat that’s perfect when you’re looking for something sweet but keeping it light. You’ll love how easy it is to whip up, and the best part? It’s vegan-friendly, making it a great option for Lent or any day you’re craving something different.

Ingredients

• 1 cup semolina – I like the fine kind for a smoother texture.
• 1 cup sugar – because life’s too short for less sweet.
• 1/2 cup water – just plain tap water works fine here.
• 1/2 cup vegetable oil – go for something neutral like canola.
• 1/2 cup chopped nuts (walnuts or almonds) – for that crunch we all love.
• 1 tsp vanilla extract – the good stuff makes a difference.
• A pinch of salt – to balance all that sweetness.

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Keep an eye on it; you don’t want it smoking.
2. Add the semolina to the pan. Stir constantly for about 10 minutes until it turns a lovely golden color. This is where patience pays off.
3. In a separate saucepan, combine the sugar and water. Bring to a boil, then simmer for 5 minutes until the sugar fully dissolves. Tip: A clear syrup means you’re on the right track.
4. Carefully pour the sugar syrup into the pan with the semolina. Stand back a bit; it might bubble up.
5. Add the vanilla extract and a pinch of salt. Stir everything together until well combined.
6. Fold in the chopped nuts, saving a few for garnish if you’re feeling fancy.
7. Transfer the mixture to a greased dish, pressing it down firmly. Let it cool for at least an hour before cutting into squares.

Very few desserts are as comforting as this halva, with its crumbly texture and rich, nutty flavor. Try serving it with a drizzle of honey or a sprinkle of cinnamon for an extra touch of warmth.

Lenten Cabbage Rolls with Rice

Did you know that Lenten cabbage rolls with rice are not just a meal but a tradition in many households during the Lenten season? They’re hearty, comforting, and surprisingly simple to make, even on a busy weeknight.

Ingredients

• 1 large head of cabbage – look for one that feels heavy for its size; it’ll have the most leaves.
• 1 cup of long-grain white rice – I swear by Basmati for its fragrance and fluffy texture.
• 2 tablespoons of extra virgin olive oil – my go-to for its fruity notes.
• 1 medium onion, finely diced – yellow onions work best here for their sweetness.
• 2 cloves of garlic, minced – because everything’s better with garlic.
• 1 teaspoon of salt – to bring all the flavors together.
• 1/2 teaspoon of black pepper – freshly ground makes a difference.
• 1 cup of tomato sauce – homemade or store-bought, both work.
• 1 cup of water – to help the rice cook perfectly.

Instructions

1. Preheat your oven to 350°F (175°C) – this ensures even cooking.
2. Bring a large pot of water to boil. Carefully remove the core from the cabbage and submerge the whole head in the boiling water for about 3 minutes, or until the leaves soften and can be easily peeled off. Tip: Use tongs to avoid burns.
3. In a skillet over medium heat, warm the olive oil. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic for the last minute to avoid burning.
4. Mix the sautéed onions and garlic with the rice, salt, and pepper in a bowl. This is your filling.
5. Place about 2 tablespoons of the rice mixture onto each cabbage leaf. Fold the sides in and roll up tightly. Tip: Don’t overfill; the rice will expand.
6. Arrange the rolls seam-side down in a baking dish. Pour the tomato sauce and water over them. Cover with foil.
7. Bake for 45 minutes, then remove the foil and bake for another 15 minutes to thicken the sauce. Tip: The rolls are done when the rice is tender and the sauce is bubbly.

Kind of magical how these rolls turn out, right? The cabbage becomes melt-in-your-mouth tender, while the rice filling is perfectly seasoned and fluffy. Serve them with a dollop of sour cream or a sprinkle of fresh dill for an extra touch of comfort.

Vegan Lenten Mushroom Soup

Ready to cozy up with a bowl of something hearty yet light? This Vegan Lenten Mushroom Soup is your go-to for those chilly evenings or when you’re craving something simple but flavorful.

Ingredients

• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 large onion, diced (yellow works best for sweetness)
• 3 garlic cloves, minced (because more garlic is always better)
• 1 lb mushrooms, sliced (cremini are my favorite for depth of flavor)
• 4 cups vegetable broth (homemade if you’ve got it, but store-bought is fine)
• 1 tsp dried thyme (fresh is great, but dried packs a punch)
• Salt and pepper (to your liking, but don’t be shy)
• 1 cup coconut milk (the full-fat kind for that creamy texture)
• 2 tbsp soy sauce (adds that umami kick)

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Let the oil get hot but not smoking for the best flavor.
2. Add the onion and cook until translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Throw in the garlic and cook for another minute until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Add the mushrooms and thyme. Cook until the mushrooms release their liquid and start to brown, about 8 minutes. Tip: Don’t rush this step; browning equals flavor.
5. Pour in the vegetable broth and bring to a boil. Then, reduce heat and simmer for 15 minutes.
6. Stir in the coconut milk and soy sauce. Simmer for another 5 minutes. Taste and adjust seasoning with salt and pepper.

This soup turns out luxuriously creamy with a rich, earthy flavor from the mushrooms. Serve it with a sprinkle of fresh herbs or a dash of chili flakes for a little heat. Perfect with a slice of crusty bread to dunk in.

Orthodox Lenten Taramasalata

Vegan or not, you’ve got to try this Orthodox Lenten Taramasalata—it’s a creamy, dreamy dip that’s surprisingly simple to whip up. Perfect for those meat-free days or when you’re just craving something light yet flavorful.

Ingredients

• 1 cup of day-old bread, crusts removed (I find sourdough adds a nice tang)
• 1/2 cup of extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup of lemon juice (freshly squeezed, please, for that zesty kick)
• 1 small onion, finely grated (trust me, grating beats chopping here for smoothness)
• 1/2 cup of tarama (carp roe, found in the refrigerated section of specialty stores)

Instructions

1. Soak the bread in water for 5 minutes, then squeeze out all the excess water—you want it damp, not soggy.
2. In a food processor, combine the bread, olive oil, lemon juice, and grated onion. Blend until smooth, about 2 minutes. Tip: Scrape down the sides halfway through to ensure everything’s well incorporated.
3. Add the tarama to the mixture and blend again for another minute. The color should turn a lovely pale pink. Tip: If it’s too thick, a tablespoon of cold water can loosen it up.
4. Transfer the mixture to a serving bowl and let it chill in the fridge for at least an hour. This step is crucial for the flavors to meld together beautifully.

Mmm, the final product should be silky with a subtle briny flavor from the tarama. Serve it with crisp veggies or warm pita bread for a delightful contrast in textures.

Lenten Vegan Baklava

Wow, you’re in for a treat with this Lenten Vegan Baklava! It’s sweet, crunchy, and totally plant-based, making it a perfect dessert for any occasion.

Ingredients

• 1 package of phyllo dough (keep it thawed in the fridge overnight for best results)
• 1 1/2 cups of walnuts, finely chopped (I like a mix of walnuts and pistachios for extra crunch)
• 1/2 cup of maple syrup (the real deal, not the pancake stuff)
• 1/4 cup of coconut oil, melted (this gives it a lovely subtle flavor)
• 1 tsp of cinnamon (because what’s baklava without a little spice?)
• 1/2 tsp of vanilla extract (go for the pure kind, it makes a difference)

Instructions

1. Preheat your oven to 350°F. A toasty oven is key for that golden finish.
2. Brush a 9×13 inch baking dish with a bit of the melted coconut oil. This prevents sticking and adds flavor.
3. Layer 5 sheets of phyllo dough in the dish, brushing each with coconut oil. Tip: Keep the unused phyllo covered with a damp towel to prevent drying.
4. Sprinkle half of the walnut mixture evenly over the phyllo. A little goes a long way for that perfect crunch.
5. Repeat the layering with 5 more phyllo sheets, brushing each with oil, then add the remaining walnuts.
6. Top with the last 5 phyllo sheets, brushing each with oil. Tip: Gently press down the layers to compact them slightly.
7. Using a sharp knife, cut the baklava into diamonds or squares before baking. This makes serving a breeze later.
8. Bake for 30-35 minutes, until golden and crisp. Tip: Rotate the dish halfway through for even browning.
9. While still warm, drizzle the maple syrup evenly over the top. It’ll soak in and sweeten every layer.

Zesty and rich, this baklava is a crowd-pleaser with its layers of flaky phyllo and nutty filling. Serve it with a dollop of coconut whipped cream for an extra indulgent touch.

Greek Lenten Fava (Yellow Split Pea Puree)

Mmm, have you ever tried Greek Lenten Fava? It’s this creamy, dreamy yellow split pea puree that’s surprisingly simple to whip up. Perfect for those cozy nights in or when you’re craving something hearty yet healthy.

Ingredients

• 1 cup yellow split peas (soaked overnight, trust me, it makes a difference)
• 4 cups water (filtered is my preference for the cleanest taste)
• 1 large onion, finely chopped (the sweeter, the better)
• 1/4 cup extra virgin olive oil (go for the good stuff here)
• 1 tsp salt (I like sea salt for its mild flavor)
• Freshly ground black pepper (to your heart’s content)
• Juice of 1 lemon (freshly squeezed, please)

Instructions

1. Rinse the soaked yellow split peas under cold water until the water runs clear.
2. In a large pot, combine the split peas, water, and chopped onion. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and simmer, uncovered, for about 45 minutes. Stir occasionally to prevent sticking. Tip: Skim off any foam that forms on the surface for a smoother puree.
4. After 45 minutes, the peas should be tender and the water mostly absorbed. If there’s excess water, drain a little, but leave some to help with blending.
5. Remove from heat and let it cool slightly. Then, blend the mixture until smooth. Tip: A hand blender works great here, but a food processor will do in a pinch.
6. Stir in the olive oil, salt, pepper, and lemon juice. Mix well to combine. Tip: Adjust the seasoning here—maybe a pinch more salt or a squeeze more lemon?
7. Serve warm or at room temperature. Drizzle with a little more olive oil on top for that extra touch.

You’ll love how silky and rich this fava is, with just the right hint of lemon to brighten it up. Try it with a side of crusty bread or as a dip for veggies—it’s versatile like that.

Lenten Pumpkin Pie

So, you’re looking for a dessert that’s both comforting and a bit out of the ordinary? Lenten Pumpkin Pie might just be your next favorite. It’s a twist on the classic, perfect for when you’re craving something sweet but keeping it simple.

Ingredients

• 1 can (15 oz) pumpkin puree – go for the organic kind if you can, it really makes a difference.
• 1/2 cup maple syrup – the real deal, none of that pancake syrup stuff.
• 1 tsp cinnamon – because pumpkin and cinnamon are best friends.
• 1/2 tsp nutmeg – freshly grated if you’re feeling fancy.
• 1/4 tsp cloves – just a pinch, but it’s key.
• 1/4 tsp salt – to balance all that sweetness.
• 1 cup coconut milk – full fat for that creamy texture.
• 1 tbsp cornstarch – to thicken things up without eggs.
• 1 pre-made pie crust – because we’re keeping it easy, but feel free to make your own if you’re up for it.

Instructions

1. Preheat your oven to 350°F. This is the perfect temp to get that pie just right without overdoing it.
2. In a large bowl, whisk together the pumpkin puree, maple syrup, cinnamon, nutmeg, cloves, and salt until smooth. Tip: A hand mixer can make this step a breeze.
3. Gradually blend in the coconut milk and cornstarch until everything is well combined. The mixture should be smooth with no lumps.
4. Pour the filling into the pie crust, smoothing the top with a spatula. Tip: Give the pie a little tap on the counter to remove any air bubbles.
5. Bake for 50-55 minutes, or until the edges are set but the center still has a slight jiggle. Tip: Keep an eye on the crust; if it’s browning too fast, cover the edges with foil.
6. Let the pie cool completely on a wire rack before slicing. This patience test is worth it, trust me.

Now, this pie comes out silky and spiced just right, with a texture that’s firm yet melts in your mouth. Try serving it with a dollop of coconut whipped cream for an extra indulgent touch.

Vegan Lenten Squash Casserole

You know those cozy, comforting dishes that just hug you from the inside? This Vegan Lenten Squash Casserole is exactly that—a warm, hearty dish that’s perfect for those chilly evenings or when you’re craving something wholesome and satisfying.

Ingredients

• 2 cups butternut squash, cubed (I like to peel it first for a smoother texture)
• 1 cup coconut milk (the full-fat kind makes it extra creamy)
• 1/2 cup nutritional yeast (for that cheesy flavor without the cheese)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I find this amount just right, but you do you)
• 1/4 tsp black pepper (freshly ground if you’ve got it)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a casserole dish with olive oil.
2. Toss the cubed butternut squash with olive oil, garlic powder, salt, and black pepper until evenly coated.
3. Spread the squash in a single layer on a baking sheet and roast for 25 minutes, or until fork-tender. Tip: Stir halfway through for even cooking.
4. Transfer the roasted squash to a blender, add coconut milk and nutritional yeast, then blend until smooth. Tip: For a chunkier texture, pulse a few times instead of blending fully.
5. Pour the mixture into the prepared casserole dish and bake for 20 minutes, or until the top is lightly golden. Tip: Let it sit for 5 minutes before serving to thicken up.

Zesty and rich, this casserole has a velvety texture with a hint of sweetness from the squash. Serve it over a bed of quinoa or with a side of crusty bread to soak up all that creamy goodness.

Orthodox Lenten Olive Bread

Let me tell you about this Orthodox Lenten Olive Bread that’s not only fulfilling but also packed with flavor, perfect for those days when you’re looking for something hearty yet simple.

Ingredients

• 3 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup warm water (around 110°F, just right to wake up the yeast)
• 1 tbsp active dry yeast (because fresh is great, but dry is what I always have on hand)
• 1 tsp salt (sea salt gives it a nice touch)
• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1/2 cup chopped kalamata olives (pitted, unless you’re into surprises)

Instructions

1. In a large bowl, mix the warm water and yeast. Let it sit for 5 minutes until it’s frothy. This is your yeast saying hello.
2. Add the olive oil and salt to the yeast mixture. Give it a quick stir to combine.
3. Gradually add the flour to the mixture, stirring as you go. When it gets too tough to stir, it’s time to get your hands in there.
4. Knead the dough on a floured surface for about 10 minutes. You’re looking for smooth and elastic. If it sticks, add a bit more flour.
5. Fold in the chopped olives until they’re evenly distributed. This is where the magic happens.
6. Place the dough back in the bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour. It should double in size. Patience is key here.
7. Preheat your oven to 375°F. Shape the dough into a loaf and place it on a baking sheet. Let it rest for another 30 minutes. It’s getting ready for its big moment.
8. Bake for 25-30 minutes until the top is golden and it sounds hollow when tapped. That’s your cue it’s done.

Right out of the oven, this bread has a crispy crust with a soft, olive-studded interior. Try it warm with a drizzle of olive oil or alongside your favorite soup for a comforting meal.

Lenten Vegan Chocolate Cake

Just when you thought Lent meant giving up all the good stuff, here comes a vegan chocolate cake that’s so rich and moist, you won’t believe it’s plant-based. Perfect for those meat-free Fridays or any day you’re craving something sweet without the guilt.

Ingredients

• 1 1/2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup sugar (go for organic if you can, it makes a difference)
• 1/3 cup unsweetened cocoa powder (the darker, the better in my book)
• 1 tsp baking soda (freshness is key here, so check the date)
• 1/2 tsp salt (a pinch more if you’re into that sweet-salty vibe)
• 1 cup water (room temp works best)
• 1/3 cup vegetable oil (I use canola, but any neutral oil will do)
• 1 tsp vanilla extract (pure, not imitation, trust me)
• 1 tbsp apple cider vinegar (this is the secret to the cake’s rise)

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. A little oil or a parchment round at the bottom does wonders.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain. Tip: Sifting the dry ingredients helps avoid those pesky flour clumps.
3. Add the water, vegetable oil, vanilla extract, and apple cider vinegar to the dry ingredients. Mix until just combined—overmixing is the enemy of a tender cake. Tip: A spatula is your best friend here for gentle folding.
4. Pour the batter into the prepared pan and smooth the top with the back of a spoon. Tip: Give the pan a gentle tap on the counter to release any air bubbles.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Watch it like a hawk after the 25-minute mark—every oven is different.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is key here; a warm cake is a fragile cake.

Fluffy, fudgy, and downright decadent, this cake is a dream with a dusting of powdered sugar or a dollop of coconut whipped cream. Serve it up with fresh berries for a pop of color and a hint of tartness that cuts through the richness beautifully.

Traditional Lenten Trahana Soup

Kickstart your Lenten season with this comforting bowl of Traditional Lenten Trahana Soup. It’s hearty, wholesome, and packed with flavors that remind you of home, making it the perfect dish for those meat-free days.

Ingredients

• 1 cup trahana (I love the sour variety for its tangy kick)
• 4 cups vegetable broth (homemade is best, but store-bought works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely chopped (yellow onions are my preference for their sweetness)
• 1 carrot, diced (adds a nice crunch and color)
• Salt to taste (I usually start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and carrot, sautéing until the onion is translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Pour in the vegetable broth and bring to a gentle boil. Tip: Skim off any foam that rises to the top for a clearer soup.
4. Stir in the trahana, reduce the heat to low, and simmer for 15 minutes, stirring occasionally. Tip: The soup will thicken as it cooks, so keep an eye on the consistency.
5. Season with salt, starting with 1/2 tsp and adjusting to your liking. Serve hot.

Here’s the deal: this soup is wonderfully creamy with a slight tang from the trahana. Try topping it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra layer of flavor.

Conclusion

Zesty flavors and spiritual nourishment await in these 16 Orthodox Lenten recipes! Perfect for home cooks across North America, this collection offers a delicious way to observe Lent. We invite you to try these dishes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking and blessed Lent!