Given my penchant for spiritual musings, there will of course be more posts about Lent appearing in the very near future--it's such a rich, reflective kind of season, lots to dig into there (just like the lentil stew below!). But for now, I'll tide you over with a timely link where you can subscribe to a daily Lenten devotional, for those of you who are so inclined--just click on the word "Lent(ils)" above.I really like the idea of a daily devotional--the regular time set aside to be with God, the sense of spiritual discipline, and the opportunity for spiritual rumination all appeal to me--but I'm lazy, so I'm really excited about how easy this idea is. The scripture for the day* as well as a reflection written by clergy and lay people of the UCC (United Church of Christ), my home denomination, are delivered straight to your inbox, so there's no need to spend hours surfing the internet or trying to create your own program. And this is a great way to "offer something up"--your time and prayerful reflection--instead of "giving something up" for Lent.
The first one, sent out yesterday, was written by a mentor of mine, the pastor of the church I attended in college. Hope you enjoy!
*When my Bible's not handy (okay even when it is), I use Oremus Bible Browser (http://bible.oremus.org/) to look up scripture lickety-split. You can choose the version of the Bible you want to browse, and select anything from a few verses to a chapter to a whole book. So handy!
And now for a Lent(il) treat--sorry, couldn't resist! I love lentils with a somewhat irrational passion, and this recipe is perfect for Lent: it's an easy no-meat meal, hearty enough to fill you up with or without a nice hunk of whole grain bread on the side. Even keeps you warm during cold winter weather!
Hearty Lentil Stew
-1 cup lentils (any color, I like green)
-4 large carrots sliced
-1 to 2 large onions
-2 to 3 bunch parsley or dried parsley
-large can tomatoes or 8 to 10 fresh ones chopped (these are optional; the stew works just fine without them. You can also try substituting a big bunch of collard greens or a couple big handfuls of spinach if you want more iron & calcium)
-extra virgin olive oil (gives it a little fat to help you feel satisfied--no need to use it if you're trying to stay non-fat)
-balsamic vinegar or freshly-squeezed lemon juice (optional)
(These are really just guidelines, feel free to play around with the proportions and add things along the way--stews never suffer from being cooked longer, so if you decide, halfway through the cooking time, that your stew needs celery or an extra handful of carrots, just add 'em in and simmer 'til the veggies are cooked.)
Heat just enough oil to cover bottom of stew pot or use a non-stick one. Add carrots, and onions. Cook until onions are translucent. Add lentils and tomatoes. Simmer until lentils are tender. Add water as needed. Keep in mind that this is a stew, it should be very thick!
Add parsley about 30 minutes in (total cooking time is about 45 minutes, but you can let it simmer all day if you want).
Serve warm the first time around, with the afore-mentioned hearty bread on the side if you like. Makes great leftovers and keeps for EVER. I like to eat a bowl at room temperature with some balsamic vinegar or lemon juice splashed on top to contrast the richness of the lentils. I'm getting hungry just thinking about it....
Serves: 4 Preparation time: 1 hour
