What to Eat
When You Fast

Ingredients

• 500 g (1 lb) dried white beans, soaked overnight
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 garlic cloves, sliced
• 2 tbsp tomato paste
• 400 g (14 oz) crushed tomatoes
• 1 bay leaf
• 1 tsp dried oregano
• 120 ml (½ cup) olive oil
• Salt and pepper
• Juice of ½ lemon and a handful of parsley

Method

1. Drain the soaked beans, cover with fresh water, bring to a boil for 10 minutes and drain again. This makes them easier to digest.
2. Return the beans to the pot with 2.5 litres (10 cups) of water, the onion, carrots, celery, garlic and bay leaf. Simmer gently for about an hour, until the beans are tender.
3. Stir in the tomato paste, crushed tomatoes, oregano and olive oil. Simmer another 20 to 30 minutes until the soup thickens.
4. Season with salt and pepper only at the end, so the beans stay tender. Finish with lemon juice and parsley.

Strict-day version: leave out the olive oil and add a little extra tomato. Serve with bread and olives on wine and oil days.

Ingredients

• 400 g (14 oz) dried gigantes or large butter beans, soaked overnight
• 1 onion, finely chopped
• 3 garlic cloves, chopped
• 400 g (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp sugar
• 1 tsp dried oregano
• 120 ml (½ cup) olive oil
• A handful of dill or parsley, chopped
• Salt and pepper

Method

1. Drain the beans and simmer them in fresh water for 45 to 60 minutes, until almost tender. Keep a cup of the cooking water.
2. Soften the onion and garlic in a few tablespoons of the olive oil. Add the tomatoes, tomato paste, sugar and oregano and simmer for 10 minutes.
3. Mix the beans with the sauce, the herbs, the reserved water, salt and pepper in a baking dish. Pour the rest of the oil over the top.
4. Bake at 180°C (350°F) for 40 to 50 minutes, until the sauce is thick and the top beans are lightly caramelized.

Even better the next day. Gigantes keep for four days in the fridge and are great at room temperature with bread.

Ingredients

• 300 g (1½ cups) red lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 garlic cloves, chopped
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1.5 litres (6 cups) water or oil-free vegetable stock
• Juice of 1 lemon
• Salt and pepper

Method

1. Put the onion and carrots in a pot with a splash of water and cook for 5 minutes, stirring, until soft. Add more water a spoonful at a time if it sticks.
2. Stir in the garlic, tomato paste, cumin and paprika and cook for 1 minute.
3. Add the lentils and water, bring to a boil, then simmer for 20 to 25 minutes until the lentils fall apart.
4. Blend half of the soup for a creamy texture, season, and finish with plenty of lemon.

Check your stock. Many stock cubes contain oil or fat. Water with a little extra spice works perfectly.

Ingredients

• 200 g (1 cup) brown or green lentils
• 200 g (1 cup) long-grain rice, rinsed
• 3 large onions, thinly sliced
• 80 ml (⅓ cup) olive oil
• 1 tsp ground cumin
• 1 tsp salt
• To serve: cucumber, tomato and lemon

Method

1. Simmer the lentils in plenty of water for 15 minutes, until half cooked. Drain.
2. Meanwhile, fry the onions in the olive oil over medium heat for 25 to 30 minutes, stirring often, until deep brown and sweet. Lift out half for the topping.
3. Add the rice, lentils, cumin and salt to the remaining onions. Pour in water to cover by 2 cm (¾ inch), cover tightly and cook on low for 18 to 20 minutes.
4. Rest for 5 minutes, fluff with a fork, and pile the reserved onions on top. Serve with a simple salad.

Patience makes it. The onions should be dark brown, nearly crispy. That is where all the flavour comes from.

Ingredients

• 3 medium beets, peeled and grated
• 1 carrot, grated
• 1 onion, chopped
• 2 potatoes, diced
• ¼ head of cabbage, shredded
• 2 tbsp tomato paste
• 1 tbsp vinegar or lemon juice
• 2 tbsp sunflower or olive oil
• 2 bay leaves
• 2 garlic cloves, crushed
• 2 litres (8 cups) water
• Fresh dill, salt and pepper

Method

1. Bring the water to a boil with the potatoes and bay leaves and simmer for 10 minutes.
2. Meanwhile, cook the onion, carrot and beets in the oil for 8 minutes. Stir in the tomato paste and vinegar, which keeps the deep red colour.
3. Add the cabbage to the pot for 5 minutes, then the beet mixture. Simmer for 15 minutes.
4. Stir in the garlic, season, and finish with lots of dill. Serve with dark rye bread.

No sour cream on fast days. A spoonful of mushroom broth or a squeeze of lemon gives it depth instead.

Ingredients

• 600 g (1⅓ lb) salt cod, soaked 24 hours in water changed 3 to 4 times
• 150 g (1 cup) flour
• 250 ml (1 cup) cold beer or sparkling water
• Oil for frying
• For the skordalia: 500 g (1 lb) potatoes
• 4 garlic cloves
• 120 ml (½ cup) olive oil
• 2 tbsp red wine vinegar
• Salt

Method

1. For the skordalia, boil the potatoes until soft. Mash them while hot with the garlic (crushed with a little salt), then slowly beat in the olive oil and vinegar. Taste and adjust.
2. Cut the soaked cod into pieces and pat them very dry.
3. Whisk the flour with the cold beer into a batter about as thick as pancake batter.
4. Dip the cod in the batter and fry in hot oil for 4 to 5 minutes, until golden. Drain and serve hot with the skordalia and a beet salad.

A feast-day tradition. In Greece this is the meal of March 25 and Palm Sunday, the two days in Lent when fish is allowed.