Text Box: Composed by Deacon Hovik Hovhannisyan - Circulated by Hasmig Topalian

RECIPES FOR LENT   

LENTIL SOUP

(Serves 4)

A sturdy and economical soup

2 shallots, finely chopped

1 small yellow onion, finely chopped

2 teaspoons olive oil

3 cups water

1 cup dry green lentils

1 red potato, peeled and finely diced

1 large tomato, peeled and diced

1 small stalk celery, diced

1 small carrot, slivered

1/4 cup freshly chopped parsley

Salt and pepper to taste

Dry croutons or chopped chives

In a deep soup pot, sauté shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished with croutons or chives.

POTATO & RED ONION ROAST

(Serves 4)

A delight from the oven. Serve with a green bean salad and whole wheat bread sticks.

4 pounds small red potatoes, halved but unskinned

2 large red onions cut into 1/2-inch bits

2 Tablespoons olive oil

1 Tablespoon crushed dried parsley

1 Tablespoon crushed dried rosemary

Salt and pepper to taste

Preheat oven to 400 degrees. Coat uncooked potato halves and onion bits in oil and seasonings. Spread in a deep-sided roasting pan and roast for about 40 minutes. Turn the onion/potato mixture several times while roasting until all pieces are light brown.

BANANA BISCUITS

(Makes 35)

These delicious biscuits make a perfect breakfast item. Leftovers can be re-heated in a toaster oven.

3 small ripe bananas, peeled and mashed

1 cup lite soymilk or other milk alternative

2 Tablespoons oil

41/4 cups unbleached white flour

1 Tablespoon baking powder

Preheat oven to 425 degrees. Mix the mashed bananas, soymilk, and oil together in a large bowl. Add the flour and baking powder and stir well.

Place dough on a floured surface and knead for 3 minutes. Using a rolling pin, roll dough to a 1/2-inch thickness. Cut into 2-inch-wide circles using a cutter or tin can. Place biscuits on a lightly oiled cookie sheet, bake 20 minutes or until browned. Serve warm.

LENTIL & LEEK RISOTTO

(Serves 4)

2 cups well-scrubbed leeks, chopped

1 clove garlic, minced

1/2 cup red pepper, finely chopped

1 Tablespoon olive oil

3 cups vegetable broth or water

1-1/4 cups brown rice

Salt and pepper to taste

Pinch of basil

1 cup pre-cooked lentils

1/4 cup freshly chopped parsley

1/4 cup finely grated carrots

In a 4-quart deep pot with cover, sauté leeks, garlic, and red pepper in oil. When soft, add broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in cooked lentils and re-heat until piping hot. Garnish with parsley and grated carrot before serving.

SPINACH/RICE SOUP

(Serves 8)

This soup is excellent with a thick slice of bread.

One 10-ounce box frozen chopped spinach

1 cup basmati rice

1 small onion, finely chopped

1 cup vegetable broth

8 cups water

1/2 teaspoon garlic powder

Pepper to taste

6 ounces plain or lemon soy yogurt (about 3/4 cup)

Place all the ingredients, except the soy yogurt, in a large pot and cook over medium heat for 30 minutes. Add yogurt and cook another 5 minutes. Serve warm.

LENTIL & FIVE VEGETABLE STEW

(Serves 4)

A fat-free stew loaded with flavor.

1 large leek stalk, finely chopped

1 large carrot, shredded

2 cups water

1-1/2 cups canned crushed tomatoes

1 cup yellow corn kernels

1/2 cup broccoli

florets, lightly steamed

1 cup pre-cooked lentils

1 Tablespoon dried red pepper flakes

Salt and pepper to taste

In a stew pot, boil well-cleaned chopped leek and shredded carrot in water until tender. Drain well and add remaining ingredients. Cook until well heated. You may want to add a bit of pre-cooked brown rice or your favorite herb seasoning.

ONIONS WITH BARBECUE SAUCE

(Serves 4)

Serve this dish over your favorite veggie burger or as a side dish.

2 medium onions, sliced into rings

1/4 cup vegetable broth

1/2 cup vegan barbecue sauce

Sauté onions in broth in a large pan over medium-high heat for 8 minutes. Add barbecue sauce and heat 2 minutes longer. Serve warm.

BULGUR, CORN & GREENS

(Serves 4)

A colorful blend of ingredients, ready in under 25 minutes!

1 cup bulgur

2 cups water

One 10-ounce box frozen corn kernels

1/2 pound greens (kale or collards), rinsed and torn into bite-size pieces

1/2 teaspoon cumin

2 Tablespoons lemon juice

Cook bulgur in water in a large covered pot for 10 minutes over medium heat. Add remaining ingredients. Heat 10 minutes longer, stirring occasionally. Serve warm.

POTATO SALAD SUPREME

(Serves 6)

Serve this salad with guacamole and crackers.

4 cups potatoes, chopped in 1/2-inch cubes

1 cup broccoli flowerets, steamed and cooled

1 cup peeled tomato wedges

1 cup celery, finely chopped

1/2 cup green onions, chopped

1 cup favorite salad dressing 

(Nonfat or low-oil works best.)

Seasonings to taste

1/2 cup pitted ripe olives, sliced

Mix all ingredients in a large bowl, saving olives for garnish. Serves at room temperature for best flavor.

SPICY MANDARIN CHICKPEAS

(Serves 4)

Serve this tantalizing combination of ingredients over a bed of rice.

Two 19-ounce cans chickpeas, rinsed and drained

Two 10.5-ounce cans mandarin oranges, drained

1/4 cup strawberry jam

2 Tablespoons spicy brown mustard

1/2 teaspoon cayenne

Heat all the ingredients in a medium-size pot over medium heat for 10 minutes.

Serve warm.

BAKED LIMA BEANS

(Serves 8)

This sweet side dish is absolutely delicious!

One 6-ounce package vegan "bacon"

2 teaspoons oil

One 24-ounce package frozen lima beans

1/2 small onion, finely chopped

One 8-ounce can tomato sauce

1/2 cup molasses

2 Tablespoons nutritional yeast

Fry vegan "bacon" in oil in a non-stick frying pan until crisp on both sides (about 10 minutes). Chop into very small pieces. Preheat oven to 350 degrees. Meanwhile, cook lima beans in boiling water for 10 minutes and drain. Mix all the ingredients together and pour into a medium-size oven-proof baking dish. Cover and bake 30 minutes. Serve warm.

CAJUN-SPICED TOFU BURGERS

(Makes 6)

11/2 pounds firm silken tofu, drained

2 carrots, peeled and grated

2 stalks celery, finely chopped

One 8-ounce can water chestnuts, drained and finely chopped

11/2 cups fine bread crumbs or matzo meal

2 teaspoons Cajun seasoning

1 teaspoon salt (optional)

2 teaspoons oil

Place ingredients (except oil) in a food processor bowl and blend until well mixed. Heat oil over medium-high heat in a large non-stick frying pan. Form 6 large, flat burgers with mixture and brown burgers for 10 minutes on each side. Serve warm with lettuce on a whole wheat bun. Cold leftovers are also delicious.

PASTA WITH BLACK BEAN SAUCE

(Serves 4)

1 pound pasta, cooked and drained

One 15-ounce can black beans, rinsed and drained

One 10.5-ounce can mandarin oranges, drained

2 large ripe tomatoes, finely chopped

1/2 teaspoon cinnamon

Heat beans, oranges, tomatoes, and cinnamon in a medium-size pot over medium heat for 8 minutes, stirring occasionally. Serve over your favorite cooked pasta.

FRUIT PIZZA

(Serves 4)

Here's a beautiful looking dessert that both children and adults will enjoy.

1 large 12-inch-wide pita bread

1 cup unsweetened apple butter

1 kiwi fruit, peeled and sliced

6 large strawberries, sliced

1 apple or pear, peeled, cored, and thinly sliced

1/4 teaspoon cinnamon

Spread apple butter over pita bread. Arrange slices of fruit on top of apple butter. Sprinkle with cinnamon. Serve as is or heat in 350-degree oven for 15 minutes and serve warm.

COUSCOUS PUDDING

(Serves 4)

Experiment with different types of dried fruit for variety.

11/2 cups water

5 ounces couscous (a little less than 1 cup)

1/2 cup dried fruit (raisins, chopped figs or dates, for example)

11/2 cups soymilk or other milk alternative

1/4 cup maple syrup

1/4 teaspoon cinnamon

2 Tablespoons cornstarch

Bring water to a boil in a small pot. Add couscous and dried fruit. Cover pot, remove from heat, and allow to sit 5 minutes. Meanwhile, in a separate medium-size pot, heat remaining ingredients over medium-high heat until the pudding starts to thicken (about 3 minutes). While heating, stir often with a whisk. Once pudding thickens, remove from heat and add cooked couscous mixture. Mix well. Pour pudding into a serving dish and chill for at least 1 hour before serving.

SWISS STYLE APPLE DESSERT

(Serves 4)

4-6 red baking apples, cored, sliced in thin wedges (leave mostly unpeeled)

1 cup apple juice

Pinch ground anise seeds

Pinch ground cinnamon

1/2 teaspoon vanilla extract

2 cups cooked rice (preferably brown Basmati)

Place all ingredients but vanilla and rice in a 3-quart pot. Simmer uncovered (stir a few times) for about 20 minutes or until apple wedges are soft. Remove from heat and let stand a few minutes. Stir in vanilla. Pour over rice and serve.

LENTIL SALAD

(Serves 5)

1 cup pre-cooked green lentils

1 cup pre-cooked orange lentils

1/2 cup celery, finely chopped

1 cup steamed green beans, finely cut

1/4 cup freshly chopped parsley

Dressing:

1 Tablespoon mild, prepared mustard

Salt and pepper to taste

Dash of lemon juice

1/2 cup reduced fat

Italian dressing

1 ripe tomato, cut into wedges

1/4 cup finely chopped chives

Small head of lettuce, shredded

In a salad bowl, mix cooked lentils, celery, green beans, and parsley. Combine dressing ingredients in a small bowl. Toss lentil mixture with dressing and serve on shredded lettuce. Garnish with tomato wedges and chives.

Serve with crusty whole wheat bread.

POTATO APPETIZERS

(Serves 10)

Delightful, easy-to-serve, appetizers

1 pound potatoes

2 Tablespoons olive oil

Salt and pepper to taste

1/2 cup chives or green onions, finely chopped

1/2 teaspoon paprika

1/2 cup wheat germ

Peel and chop potatoes.  Place potatoes in a pot and cover with water.  Boil until soft. Mash cooked potatoes with oil, then add seasonings. Meanwhile, heat oven to 375 degrees. Shape

   mix into 1-inch balls. Mix the paprika and wheat germ together in a dish. Roll potato balls in

        paprika and wheat germ mixture until coated. Place on oiled baking sheet. Bake at 375

            degrees for about 20 minutes. Let stand on folded paper towels before serving with

                 toothpicks.

POTATO STUFFED GREEN PEPPERS

(Serves 4)

This dish is great with corn on the cob.

4 large green bell peppers

1/2 cup onions, finely chopped

1/2 cup red peppers, finely chopped

2 Tablespoons olive oil

Salt and pepper to taste

1 Tablespoon dried crumbled chives

2 cups mashed potatoes

2 cups tomato sauce

Preheat oven to 350 degrees. Slice away pepper tops below stems. Remove seeds and interior spines. Gently parboil peppers about 5 minutes. Drain upside down. Set peppers aside. Saute onions and red pepper in oil until soft. Add seasonings and mix well into mashed potatoes. Carefully stuff peppers, set them in a deep- sided baking dish. Pour tomato sauce around base of peppers. Bake at 350 degrees for about 20 minutes covered. Uncover, and bake 5 minutes longer.  Serve warm.

APPLE & APRICOT "SOUP"

(Serves 4)

This soup is absolutely delicious.

20 dried, unsweetened apple rounds or slices

12 large dried apricots, pitted

1/2 cup raisins or dried currants

2 cups apple juice

1 Tablespoon of grated orange peel

1 Tablespoon grated lemon peel

1 cloth packet with a stick of cinnamon and a few cloves

Mix all ingredients thoroughly in a 3-quart pot. Simmer uncovered for the better part of an hour, stirring often. Add more juice if necessary and discard spice packet at end of cooking time. Serve warm or chilled. Keeps for days in the fridge.

The Meaning of Lent

The principles and practices of Lent in the Armenian Church are deeply rooted in the Bible, the ancient Christian traditions, the life-example of Christ and His disciples, and the lives of the great Church Fathers, all of whom contributed to the establishment of the canons of Lent. The focus of Lent is on "Man the Sinner": on his repentance, his spiritual cleansing, and his eventual salvation.

Even now, declares the Lord, return to me with all your heart, with fasting and weeping and mourning. Rend your heart and not your garments. Return to the Lord your God.  (Joel 2:12-13)

When you pray, do not be like the hypocrites, for they love to pray standing in the synagogues and on the street corners, to be seen of men. Verily I say unto you, they have received their reward in full.  But when you pray, go into your room, close the door and pray to your Father, who is unseen. Then your Father, who sees what is done in secret, will reward you. (Matthew 6:5-6)

Lent is a very personal spiritual journey.  It is a period of sincerity, self recognition and reflection. Abstinence, moderation and sacrifice frees us for meditation and the realization of the darkness of our world without God. As the prophet Joel advised us, you must "turn towards the Lord...with all your heart"-with honesty and humility.  In this way we are able to create a bridge between God and us. Through prayer we communicate with God, express our love, ask for forgiveness. Prayers of the sincere heart are acceptable to God.

Jesus' advice as recorded in Matthew's Gospel brings to mind a novel by the Russian writer Anton Chekov, which relates how two thieves attack and kill a street beggar and proceed to tear his garments to distribute amongst themselves. In one of the inner pockets of the suit, one thief finds a piece of bacon. He proceeds to have his first bite, when the other thief, suddenly angered, says, "Aren't you ashamed of yourself? Today is Friday, a day of fasting!" His friend looks at him in astonishment, but stops eating the bacon, and the two leave the forest without breaking their fast.

The story points out, in a comic way, that fasting by itself has no meaning if you are disobedient or (like the thieves) committing crimes. Fasting during Lent needs to be done in the context of deep reflection on the truth about ourselves, in a spirit of unusual sincerity and honesty. Fasting is, in fact, a companion to prayer: one more way we speak to God from the heart.

The true understanding of Lent rests on a sturdy tripod of prayer, abstinence and charity.  Lent reminds us that man is always confronted with choices-choices that lead us to two paths in life. The first path is one of darkness, evil and sin. The second is that of light, God, righteousness and goodness.  At the juncture of these two paths stands the fortress of prayer, abstinence and charity, which leads mankind forward to seek perfection. This is the purpose of Great Lent in the Armenian Church.

The Armenian Apostolic Church has ruled on the traditions of Lent by creating canons based on the thought of the apostles.  Apostolic Canon #8 reads: "The Apostles ordered and affirmed that the 40 days be set aside as days of abstinence from evil-doing, from sin and from food, preceding [the day] of the passion of our Savior."

The oldest Armenian Lenten traditions hardly allowed for the consumption of any food at all. Indeed, the Armenian Church sometimes refers to Lent as Aghouhats, meaning "salt and bread," because at one time these elements were the only permitted foods. Over time, Lenten rules have changed to allow any food that does not derive from animals (meat and milk, e.g.).  Alcoholic beverages were also forbidden. These rules were based on the Biblical principle that many human vices proceed from eating and drinking.