Many of us observe Meatless Fridays and fasting as a way to unite our sacrifices with Christ. Fasting is a powerful way to unite our hearts with the suffering of Christ, drawing us closer to Him through sacrifice. But skipping meat doesn’t mean sacrificing flavor! Here are three delicious, satisfying alternatives to try on Fridays:
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Vegetable & Lentil Soup
Ingredients
- 1 cup dried lentils, rinsed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth (or water)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp cumin (optional, for depth of flavor)
- 1/2 tsp dried thyme (or oregano)
- 1 bay leaf (optional)
- 2 cups chopped spinach or kale (optional, for extra greens)
- Juice of 1/2 lemon (for freshness)
Instructions
- Sauté the vegetables: In a large pot over medium heat, warm the olive oil. Add the onion, carrots, and celery. Sauté for 5 minutes until softened. Add the garlic and cook for 1 more minute.
- Cook the lentils: Stir in the lentils, diced tomatoes, broth, salt, pepper, cumin, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until lentils are tender.
- Finish the soup: Remove the bay leaf. Stir in the spinach (if using) and cook for 2 more minutes until wilted. Add a squeeze of lemon juice for brightness.
- Serve & enjoy! Ladle into bowls and enjoy with warm bread or crackers.
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Avocado & Black Bean Tacos
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp olive oil
- 1/2 tsp cumin (or taco seasoning)
- Salt & pepper to taste
- 1 ripe avocado, sliced
- 8 small corn tortillas
- 1/2 cup shredded lettuce (optional)
- 1/4 cup salsa or diced tomatoes
- Lime wedges (for serving)
Instructions
- Cook the black beans: Heat olive oil in a pan over medium heat. Add black beans, cumin, salt, and pepper. Stir and cook for 3-4 minutes until warmed through. Lightly mash some of the beans for texture.
- Crisp the tortillas: Heat a dry skillet over medium-high heat. Cook each tortilla for about 30 seconds per side until slightly crispy.
- Assemble the tacos:
- Add black beans to each tortilla.
- Top with avocado slices, lettuce (if using), and salsa.
- Serve with lime wedges for extra flavor.
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Garlic & Olive Oil Spaghetti (Aglio e Olio)
Ingredients
- 8 oz spaghetti
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt, to taste
- 1/4 cup pasta water (reserved)
- 2 tbsp fresh parsley, chopped (optional)
- Grated Parmesan or Pecorino Romano (optional)
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti until al dente, according to package instructions. Reserve 1/4 cup of pasta water, then drain the pasta.
- Sauté the garlic: In a large pan over medium-low heat, warm the olive oil. Add the sliced garlic and cook until golden and fragrant (about 1-2 minutes), being careful not to burn it. If using red pepper flakes, add them now.
- Combine pasta & sauce: Add the drained spaghetti to the pan and toss to coat in the garlic oil. Pour in the reserved pasta water and stir to help the sauce cling to the pasta.
- Finish & serve: Season with salt to taste. If using, sprinkle fresh parsley and grated cheese on top. Serve immediately and enjoy!