THREE SUGGESTIONS FOR A PERFECT LENTEN LUNCH

The Easter fasting period has begun, so here are a few suggestions to enrich your Lenten table.

From simple and meatless dishes, we highlight whole mushrooms with white wine.

These suggestions for a meatless lunch will inspire you when you're unsure what to eat or prepare for your family.

Trout in White Wine and Lemon Sauce

Ingredients:

1.5 kg trout fillets

2 tablespoons olive oil

1 tablespoon mixed herbs

Salt to taste

4 cloves of garlic

3 tablespoons lemon juice

2 tablespoons white wine

2 tablespoons margarine

2 tablespoons chopped parsley

Recipe:

Season the trout fillets with mixed herbs and salt. Rub the seasoning into the trout and heat olive oil in a large skillet. Fry each side of the fish for 3-5 minutes over medium heat. Add more oil if needed. Once the trout is fried, carefully place it on a plate, removing the skin. Remove any excess skin stuck to the pan. In the same skillet, add chopped garlic, lemon juice, and white wine. Simmer over medium-low heat until the garlic softens. Remove the skillet from the heat, then add 1 tablespoon of chopped parsley and margarine, stirring until you get a smooth sauce. Place the trout fillets back in the skillet, pour the sauce over them, and sprinkle with the remaining tablespoon of chopped parsley.

Sweet Potato with Red Lentils

Ingredients:

4 sweet potatoes

1 cup red lentils

1 tablespoon oil

1 teaspoon cumin

1 small onion

3 cloves of garlic

1 can diced tomatoes

1 teaspoon ground ginger

1/4 teaspoon cinnamon

1/2 teaspoon sweet paprika

1 teaspoon smoked paprika

1/2 teaspoon salt

4 cups baby spinach

Oil (for sweet potatoes, optional)

Salt (for sweet potatoes, optional)

Recipe:

Halve the sweet potatoes, then rub them with oil and salt. Bake the sweet potatoes with the skin on for 25-30 minutes at 230°C. Wash the red lentils and cook for about 7 minutes over medium-low heat (or according to package instructions). Drain well. Chop the onion and garlic, then heat a tablespoon of oil over medium heat in a large skillet. Add cumin and cook, stirring, for about 1-2 minutes until it starts to crackle. Add the onion and cook until softened, then add the garlic and tomatoes, and cook for about 1-2 minutes until the garlic is fragrant. Reduce the heat, then add the red lentils, ginger, cinnamon, sweet paprika, smoked paprika, and salt. Finally, add the spinach and stir. Cook until the spinach wilts, adding 1/4 cup of water if needed to prevent sticking. In the baked sweet potatoes, mash a bit of the interior, then add 1 tablespoon of the lentil mixture to each.

Fish Skewers with Bell Pepper

Ingredients:

3 fish fillets of your choice

1 red onion

1 cup assorted bell peppers

1 teaspoon soy sauce

1/2 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon oil

Salt to taste

Pepper to taste

Recipe:

Cut the fish fillets into thick cubes and season with garlic powder, salt, pepper, smoked paprika, and soy sauce. Mix well. Thread the chopped peppers and fish alternately onto four skewers. Heat oil on a grill pan and grill the fish skewers for 3 minutes on each side.