Lent Recipes

Pretzels

Preheat oven to 425 degrees.

1 and 1/2 cups warm water

1 packet active instant yeast (2 and 1/4 teaspoons)

Dissolve yeast into the warm water.  You might need a pinch or two of sugar to wake the yeast up.  Let it alone to do its stuff for five minutes.

1 teaspoon salt

Add to yeast mixture.

3 ¾ to 4 ¼ cups flour

Slowly mix into the yeast mixture until the dough is thick and no longer sticky.  Then roll the dough into a rope and twist into a pretzel shape.

9 cups of water

2/3 cup of baking soda

Bring to a boil.  Gently lower the pretzels one at a time into the boiling water for 30 seconds and then take them out put on a parchment paper cookie sheet (silpat, or whatever non-stick you have)

Coarse salt

While still wet, sprinkle pretzels with coarse salt.  Bake 10 minutes.

Lentil Soup

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
Salt to taste
Sauté in a large pot.

1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
3/4 teaspoon freshly ground toasted cumin
Add to the sautéed vegetables and stir to combine.  Bring to a boil.  Reduce heat to low and cover.  Simmer 40 minutes.
Grilled Salmon

4 teaspoons extra-virgin olive oil

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1 tablespoons chopped dill

1 tablespoon lemon juice

Mix.

2 pound skin-on side of salmon, bones removed

Brush with previous. Grill on oiled grates for 7 minutes a side, basting again after turning.

Peace be with you.

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